Hasselback Potatoes
Hasselback Potatoes are beautifully fanned, crisped on the edges, and pillowy in the center, making them a comforting and elegant side dish perfect for any occasion.
Ingredients
Main Ingredients
- 6 medium Yukon Gold or Russet potatoes Yukon Golds are creamy; Russets crisp beautifully.
- 3 tablespoons olive oil or melted butter Butter gives a richer flavor; use ghee for a nutty touch.
- 2 cloves garlic, minced Or 1 teaspoon garlic powder for a milder aroma.
- 1 teaspoon kosher salt Season between the layers and on top.
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme or rosemary, chopped Substitute 1 teaspoon dried herbs.
- 1/2 cup grated Parmesan or sharp cheddar Sprinkle during the last 10 minutes of roasting.
Optional Toppings
- sour cream or Greek yogurt For a lighter option.
- chopped chives
- crispy pancetta
- drizzle of truffle oil
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- Wash and dry the potatoes. Place a potato between two chopsticks or the handles of wooden spoons to act as guides. With a sharp knife, make 1/8-inch slices across the potato, stopping when the knife hits the chopsticks so the base stays intact. Repeat for each potato.
- Place the sliced potatoes on the baking sheet. Brush generously with olive oil or melted butter, getting into the crevices. Sprinkle minced garlic, salt, pepper, and half the herbs over the tops and between slices.
Cooking
- Roast for 30 minutes, then baste again with oil or butter, letting it seep down between the slices. The edges will start to fan and crisp.
- After another 15-20 minutes, the potatoes should be tender inside and nicely golden. During the last 10 minutes, sprinkle grated cheese over the tops and return to the oven until the cheese melts and bronzes.
- Remove from the oven and let rest for 5 minutes. Finish with a dollop of sour cream or Greek yogurt, a sprinkle of chives, and a little more fresh herb. Serve warm.
Notes
Consider using sweet potatoes with maple and toasted pecans for a dessert twist. Experiment with layers of thin onion slices for an additional layer of flavor. Make this vegan with nutritional yeast in place of cheese.