Baked Hasselback Potatoes
Thin accordion slices crisp at the edges while the centers stay tender and buttery.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy
Russet potatoes are sliced into thin fans, brushed with butter, and baked until the edges turn golden and crisp while the interior stays soft. A savory side for weeknight dinners or holiday tables, finished with fresh herbs and a scatter of parmesan.
Ingredients
- 4 russet potatoes, scrubbed
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon smoked paprika
- 1/3 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/4 cup sour cream, for serving (optional)
Method
-
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
-
Place a potato on a cutting board. Using a sharp knife, make thin crosswise cuts about 1/8 inch apart along the top, slicing almost to the bottom but leaving the base intact so the slices stay connected. Repeat with remaining potatoes.
-
Arrange the potatoes cut-side up on the prepared baking sheet, fanning the slices slightly apart with your fingers.
-
In a small bowl, whisk together the melted butter, olive oil, and minced garlic.
-
Brush half the butter mixture generously over and between the potato slices, letting it drip into the cuts. Sprinkle with salt, pepper, and smoked paprika.
-
Bake for 40 minutes, then remove from the oven and brush with the remaining butter mixture, working it into the slices.
-
Return to the oven and bake until the potatoes are fork-tender and the edges are golden and crisp, 20 to 25 more minutes.
-
Sprinkle the potatoes with parmesan cheese and return to the oven just until the cheese melts, about 3 minutes.
-
Garnish with fresh parsley and serve warm, with sour cream on the side if desired.
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Baked Hasselback Potatoes
Russet potatoes are sliced into thin fans, brushed with butter, and baked until the edges turn golden and crisp while the interior stays soft. A savory side for weeknight dinners or holiday tables, finished with fresh herbs and a scatter of parmesan.
1 hr 20 min 4 servings 310 cal
Ingredients
- 4 russet potatoes, scrubbed
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon smoked paprika
- 1/3 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/4 cup sour cream, for serving (optional)
Method
- 1
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- 2
Place a potato on a cutting board. Using a sharp knife, make thin crosswise cuts about 1/8 inch apart along the top, slicing almost to the bottom but leaving the base intact so the slices stay connected. Repeat with remaining potatoes.
- 3
Arrange the potatoes cut-side up on the prepared baking sheet, fanning the slices slightly apart with your fingers.
- 4
In a small bowl, whisk together the melted butter, olive oil, and minced garlic.
- 5
Brush half the butter mixture generously over and between the potato slices, letting it drip into the cuts. Sprinkle with salt, pepper, and smoked paprika.
- 6
Bake for 40 minutes, then remove from the oven and brush with the remaining butter mixture, working it into the slices.
- 7
Return to the oven and bake until the potatoes are fork-tender and the edges are golden and crisp, 20 to 25 more minutes.
- 8
Sprinkle the potatoes with parmesan cheese and return to the oven just until the cheese melts, about 3 minutes.
- 9
Garnish with fresh parsley and serve warm, with sour cream on the side if desired.
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