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Hasselback Potato Recipe

Swedish · Side dish · 75 min total

Crispy on the outside, tender on the inside, these accordion-cut potatoes are baked with butter and herbs for a stunning side dish.

Ingredients

• 4 medium russet potatoes (about 6 oz each)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• 1 teaspoon flaky sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Scrub potatoes and pat dry. Place a potato between two chopsticks or wooden spoons to prevent cutting all the way through. Make thin slices (about 1/8-inch apart) along the potato, stopping just before the bottom.
3. Repeat with remaining potatoes. Place potatoes on the prepared baking sheet.
4. In a small bowl, mix melted butter, olive oil, garlic, thyme, salt, and pepper. Brush half of the mixture over the potatoes, making sure to get into the cuts.
5. Bake for 30 minutes. Remove from oven and brush with remaining butter mixture. Sprinkle Parmesan cheese if using.
6. Return to oven and bake for another 25-30 minutes until potatoes are golden and crispy on the edges, and tender inside. Serve hot.

Tips

• For extra crispiness, increase oven temperature to 450°F for the last 10 minutes.
• Leftover potatoes can be reheated in a 400°F oven for 10 minutes.

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