Hasselback Potatoes
These hasselback potatoes are perfect for a dinner party or just to impress friends or family.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6
Calories: 500kcal
Ingredients
- 6 russet potatoes
- 2 Tablespoons garlic minced
- 1/2 cup butter
- 1/2 cup olive oil
- 3 sprigs thyme
- Salt and pepper to taste
- Parsley optional garnish
- 1/2 cup fresh Parmesan cheese optional garnish
Instructions
- Preheat oven to 450F
- Scrub your potatoes well since you will be leaving the skin on for this recipe.
- Position two chopsticks on either side of your potato – this helps you avoid cutting through the potato, creating that “accordion effect.”
- Using a sharp knife, place deep cuts in the potato every 1/4" stopping when your blade hits the chopsticks.
- Repeat for all potatoes and then place the potatoes on a lined cookie sheet.
- Melt 1/4 cup butter and 1/4 cup olive oil in a saucepan with the minced garlic and thyme.
- Brush the melted oil-butter over the potatoes, ensuring you get in as many of those cuts as possible.
- Bake the potatoes for 30-45 minutes, until golden and crispy.
- Melt the remaining butter and olive oil with the garlic and thyme.
- Brush the melted butter-oil mixture on top of the crispy potatoes. Season with salt and pepper and garnish with Parmesan and parsley.
Video
Nutrition
Serving: 1potato | Calories: 500kcal | Carbohydrates: 39g | Protein: 7g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 280mg | Potassium: 906mg | Fiber: 2g | Sugar: 1g | Vitamin A: 11.2% | Vitamin C: 16.7% | Calcium: 13.8% | Iron: 11.9%