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Hasselback potatoes with garlic herb butter are perfectly crispy on the outside and tender and buttery on the inside, infused with garlic and rosemary. | aheadofthyme.com

Hasselback Potatoes with Garlic Herb Butter


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Description

Hasselback potatoes with garlic herb butter are perfectly crispy on the outside and tender and buttery on the inside, infused with garlic and rosemary.


Ingredients

Garlic Herb Butter:

  • 1/4 cup unsalted butter
  • 3 cloves garlic, pressed
  • 1 sprig rosemary

Hasselback Potatoes:

  • 4 russet or Yukon Gold potatoes, scrubbed clean and patted dry
  • salt and pepper, to taste
  • fresh herbs (optional topping)
  • Parmesan cheese (optional topping)

Instructions

Garlic Herb Butter:

  1. In a small saucepan, add butter over medium heat.
  2. Once the butter starts to melt, add garlic and rosemary and heat until the butter has melted and the garlic is fragrant.
  3. Remove from heat and set aside to allow the flavours to infuse into the butter.

Hasselback Potatoes:

  1. Preheat oven to 425 F.
  2. Lay each potato down flat. If your potatoes are rolling around, slice a small layer off the bottom so that it can sit flat (optional).
  3. Using a sharp knife, cut crosswire slices into the potato, spaced about 1/8-inch to 1/4-inch apart. Do not slice all the way through. Make sure to leave about 1/4-inch of the potato in tact from the bottom. Repeat with all potatoes.
  4. Brush the potatoes with half of the garlic herb butter. Place potatoes on a lined baking sheet and bake for 25 minutes.
  5. Take potatoes out of the oven and separate the slices slightly using a butter knife. Brush on more garlic herb butter (you may need to reheat if it has hardened), making sure you get it in between each slice. Season with salt and pepper.
  6. Place potatoes back into the oven and bake for an additional 35-40 minutes, or until the outsides are golden brown and crispy.
  7. Serve immediately, top with fresh herbs and parmesan cheese (optional). You can also pop the potatoes back in the oven for a few minutes to lightly melt the cheese.

Notes

  • To prevent you from slicing the potatoes all the way through, place chopsticks or wooden spoons on each side of the potato to help block your knife from going through.