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Recipe by:

Elena SMITH

Crispy Garlic-Herb Hasselback Potatoes

Elegant yet comforting Hasselback Potatoes with crisped edges, fluffy insides, and an aromatic infusion of herbs and garlic, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Group: Potatoes
  • 4 medium Yukon Gold potatoes
Group: Flavor Enhancers
  • ¼ cup unsalted butter, melted
  • 3 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 tsp. fresh rosemary, finely chopped
  • 2 tsp. fresh thyme, finely chopped
  • Salt and freshly cracked black pepper, to taste
Group: Optional Topping
  • Grated Parmesan cheese, optional for topping

Equipment

  • Oven
  • Baking sheet
  • Chef's knife
  • Small bowl
  • Pastry brush

Method
 

  1. Preheat your oven to 425°F (220°C). Rinse and scrub the Yukon Gold potatoes until clean, then pat them dry with a kitchen towel.
  2. Use a sharp chef's knife to slice the potatoes thinly, about ⅛ inch apart, without cutting all the way through. You can place wooden chopsticks on either side as a guide.
  3. In a small bowl, whisk together the melted butter, olive oil, minced garlic, chopped rosemary, and thyme. Apply this mixture generously to the potatoes, ensuring it seeps into each slice. Season with salt and black pepper.
  4. Arrange the seasoned potatoes on a lined baking sheet and bake for 45-55 minutes until golden brown and crispy. Drizzle more of the butter mixture over the potatoes halfway through baking.
  5. In the last 10 minutes of baking, sprinkle grated Parmesan cheese on top to form a cheesy crust. Once done, serve and enjoy the transformation of these potatoes.

Notes

These potatoes can be made ahead and stored in the refrigerator until you're ready to bake. Allow resting time after baking for flavors to settle.