Description

These crispy and flavorful Hasselback Potatoes are a stunning twist on classic baked potatoes. Thinly sliced yet intact, they are brushed with a savory mixture of butter, olive oil, garlic, and herbs, then baked to golden perfection with a cheesy topping. Perfect as a side dish or a comforting snack, they offer a delightful combination of crispy edges and fluffy interiors.

Ingredients

Scale

Potatoes

4 medium russet potatoes (Choose firm potatoes free from blemishes.)

Butter and Oil Mixture

4 tablespoons unsalted butter (Softened for easy spreading.)
4 tablespoons olive oil (Extra virgin for better flavor.)
2 teaspoons sea salt (Adjust to taste.)
1 teaspoon black pepper (Freshly ground for best flavor.)
1 teaspoon garlic powder (For aromatic flavor.)

Herbs and Toppings

2 teaspoons fresh herbs (Such as rosemary or thyme, finely chopped.)
1 cup grated cheese (Cheddar, parmesan, or mozzarella.)
1/4 cup sour cream (For serving, optional.)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the potatoes evenly and achieve a crispy texture.
Prepare Potatoes: Wash and scrub the russet potatoes thoroughly to remove dirt, then pat them dry to ensure the butter mixture adheres well.
Create Slices: Carefully slice the potatoes into thin slits about 1/8 inch apart, making sure to stop just before cutting all the way through the bottom to keep the potato intact.
Make Butter Mixture: In a small bowl, combine softened unsalted butter, olive oil, sea salt, freshly ground black pepper, and garlic powder to create a flavorful coating.
Coat Potatoes: Gently brush or spoon the butter and oil mixture over the potatoes, ensuring it seeps down between each of the slices for better flavor and crispiness.
Add Herbs: Place the coated potatoes in a baking dish and sprinkle finely chopped fresh herbs like rosemary or thyme between the slices for aromatic notes.
Bake Potatoes: Bake the potatoes in the preheated oven for 45-60 minutes, turning and brushing with the butter mixture halfway through to keep them moist and flavorful.
Add Cheese: In the last 10 minutes of baking, sprinkle grated cheese like cheddar, parmesan, or mozzarella on top of the potatoes to melt and brown deliciously.
Cool Slightly: Once the potatoes are golden brown and crispy on the edges, remove them from the oven and let them cool for a few minutes for easier handling.
Serve: Serve the Hasselback Potatoes warm, optionally garnished with extra fresh herbs and a dollop of sour cream for a creamy finish.

Notes

Choose medium-sized russet potatoes to ensure even cooking and easier slicing.
Use a wooden spoon or chopsticks alongside the potato when slicing to avoid cutting all the way through.
Brushing the potatoes with butter mixture during baking helps keep them moist and enhances flavor.
Feel free to use your choice of cheese or omit it for a lighter version.
Sour cream is optional but adds a nice tangy richness when served.
For extra crispiness, you can finish the potatoes under the broiler for 1-2 minutes, watching carefully to prevent burning.