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Hasselback Potatoes Recipe

Swedish · Side dish · 75 min total

Crispy on the outside, tender on the inside, these accordion-cut potatoes are a showstopping side dish. The thin slices allow butter and seasonings to penetrate every layer.

Ingredients

• 4 medium Yukon Gold potatoes (about 6 oz each), scrubbed
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons panko breadcrumbs (optional)
• 2 tablespoons grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place a potato between two chopsticks or wooden spoons. Make thin crosswise slices about 1/8-inch apart, cutting down until the knife hits the chopsticks (do not cut all the way through). Repeat with remaining potatoes.
3. In a small bowl, mix melted butter, olive oil, garlic, thyme, salt, and pepper.
4. Place potatoes on the prepared baking sheet. Brush the butter mixture over each potato, making sure to get into the slices. Reserve some for basting.
5. Bake for 30 minutes. Remove from oven and brush with remaining butter mixture. If using, sprinkle breadcrumbs and Parmesan over the tops.
6. Return to oven and bake for another 25-30 minutes, until potatoes are golden brown and crispy on the edges, and tender when pierced with a knife.
7. Let cool for 5 minutes before serving. Garnish with additional fresh thyme if desired.

Tips

• For extra crispiness, after the first bake, gently fan the slices apart with a fork before brushing with butter.
• Serve immediately as they lose crispness over time.
• Leftover potatoes can be reheated in a 400°F oven for 10 minutes.

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