Hasselback Roasted Potatoes
Elevate your side dish game with these irresistible Hasselback Roasted Potatoes, a feast for both the eyes and the palate. Thin, accordion-style slices create perfectly crispy edges and a tender, fluffy interior, all infused with the rich flavors of garlic, rosemary, and thyme. This oven-roasted potato recipe combines the savory decadence of a butter-olive oil glaze with a hint of Parmesan cheese for optional extra indulgence. Ideal for holiday dinners or weeknight meals, these golden, herb-kissed potatoes are easy to prepare yet deliver gourmet-level results. Garnished with fresh parsley and ready in just over an hour, this stunning dish is as delicious as it is Instagram-worthy. Perfect for any occasion, Hasselback Roasted Potatoes are your next go-to side dish.
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Recipe Information
Ingredients
- 6 pieces Medium-sized potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cups Parmesan cheese (optional)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a clean kitchen towel.
Place one potato between two wooden spoons or chopsticks to act as a cutting guide. Slice the potato thinly, about 1/8 inch apart, stopping just before you cut all the way through. Repeat the process with all the potatoes.
In a small saucepan, melt the butter over low heat, then stir in the olive oil. Mince two garlic cloves and add them to the butter-oil mixture along with one sprig each of rosemary and thyme. Cook for 1–2 minutes to infuse the flavors, then remove from heat and discard the herbs.
Brush the butter-oil mixture generously over each potato, making sure it gets into the cuts. Reserve a little for later. Season the potatoes with salt and pepper.
Transfer the potatoes to the prepared baking sheet. Bake them in the preheated oven for 30 minutes.
After 30 minutes, remove the potatoes from the oven and brush them with the remaining butter-oil mixture. Mince the remaining two garlic cloves and sprinkle them over the potatoes along with the fresh thyme and rosemary leaves.
Return the potatoes to the oven and bake for an additional 25–30 minutes, or until the edges are crispy and golden brown and the centers are tender.
If using Parmesan cheese, sprinkle it over the potatoes in the last 5 minutes of baking for a cheesy topping.
Remove the potatoes from the oven and garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 8.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 878 mg | 68% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 4818 mg | 102% | |
*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.
