Hasselback Potatoes

• 4 medium russet potatoes
• 1/4 cup unsalted butter, melted
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Scrub potatoes clean and dry thoroughly.
3. 3 Place each potato on a cutting board and carefully slice into 1/8-inch thick slices, leaving 1/4-inch uncut at the base.
4. 4 In a small bowl, combine melted butter, olive oil, garlic powder, rosemary, salt, and pepper.
5. 5 Brush mixture generously between each slice of the potatoes.
6. 6 Place potatoes on a parchment-lined baking sheet.
7. 7 Bake for 45-60 minutes, basting with pan juices halfway through, until golden and crispy.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Parchment paper
• Small bowl
• Pastry brush

Variations

• Add grated Parmesan cheese between slices for a cheesy twist.
• Incorporate thinly sliced garlic cloves for added flavor.

Substitutions

• If rosemary isn't your thing, use thyme or oregano instead.
• Substitute olive oil with melted coconut oil for a different flavor profile.

Pairings

• Grilled steak
• Roasted chicken
• Fresh green salad

Nutrition

Tips

• For extra crispiness, parboil potatoes for 5 minutes before slicing.
• Baste the potatoes halfway through cooking to ensure even browning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Not ideal for freezing due to texture changes, but can be frozen before baking. Thaw overnight in the fridge and add extra time to cook.

Serving Suggestions

• Serve with grilled steak or roasted chicken.
• Pair with a fresh green salad for a complete meal.

FAQ