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
- 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
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.
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%