The Best Homemade Hasselback Potatoes

The Best Homemade Hasselback Potatoes

The Best Homemade Hasselback Potatoes will be your new favorite potato side dish. They have a crispy exterior and tender flavorful interior. With the holidays just around the corner, now is the perfect time to try a new potato dish. Try these super crispy potatoes, and your guests will be thankful for your magical cooking skills. The potatoes are cut into thin slices almost all the way through, but the bottom is left intact, so the slices form a fan. As they bake in the oven, the slices become tender in the middle and wonderfully crisp around the edges. So delicious!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish

Cuisine: American

Keyword: Hasselback Potatoes

Servings: people

Calories: 230kcal

Ingredients

6 Yukon Gold Potatoes (sliced in 1/4" slices)
¼ Cup Olive Oil
Salt and Pepper

Brush On after 50 minutes of Baking:

1 Stick Butter (melted)
¼ Cup Parmesan Cheese (finely grated)
1 Tsp Dried Sage
4 Cloves Garlic (minced)

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into 1/4-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes.
Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
Remove the potatoes from the oven and brush with the sage, parmesan, and garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley.

Nutrition