Hasselback Potatoes
Transform your dinner table with these golden, crispy Hasselback Potatoes—a stunning side dish that's as delicious as it is visually appealing! Thin, evenly spaced slices turn ordinary russet potatoes into an impressive centerpiece, with perfectly crisp edges and a tender, buttery center. Drizzled with a fragrant blend of melted butter, olive oil, and garlic, and elevated with the earthy aroma of fresh rosemary, these potatoes are roasted to perfection in just over an hour. For an extra layer of indulgence, a sprinkle of Parmesan cheese adds a savory finish. Whether you're hosting a dinner party or whipping up a cozy weeknight meal, these Hasselback Potatoes are guaranteed to steal the spotlight. Perfect for pairing with roasted meats, fresh salads, or simply enjoyed on their own, this dish is a must-make for fans of easy, flavorful comfort food!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 sprigs Fresh rosemary
- 0.25 cups Parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Wash and dry the potatoes thoroughly. Place each potato between two wooden spoons or chopsticks to act as a guide and prevent cutting all the way through.
Using a sharp knife, carefully slice each potato into thin, even slices, about 1/8 inch apart, ensuring you don't cut through to the bottom.
Melt the butter in a small saucepan over low heat. Stir in the olive oil and minced garlic, cooking for 1-2 minutes until fragrant. Remove from heat.
Place the sliced potatoes onto the prepared baking sheet. Gently fan the slices open and brush half of the butter-olive oil mixture over the potatoes, ensuring it seeps between the slices. Sprinkle with salt and black pepper.
Add the rosemary sprigs to the baking sheet for added aroma. Place the potatoes in the oven and bake for 30 minutes.
After 30 minutes, remove the potatoes from the oven and brush them with the remaining butter-olive oil mixture. If desired, sprinkle freshly grated Parmesan cheese over the top.
Return the potatoes to the oven and bake for an additional 30 minutes, or until the edges are crispy and golden brown and the centers are tender.
Remove from the oven and discard the rosemary sprigs. Let the potatoes cool for a few minutes before serving.
Serve warm as a side dish and enjoy the crispy, buttery goodness!
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 3370 mg | 147% | |
| Total Carbohydrate | 268.5 g | 98% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 13.9 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 929 mg | 71% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6834 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
