Hasselback Potatoes
These Hasselback potatoes are crispy on the outside and tender on the inside, infused with garlic, herbs, and a touch of parmesan for a delicious gluten-free side dish. The scoring allows the flavors to penetrate deeply, creating a delightful texture and taste.
1 hr 10 min
Total Time
4
Servings
easy
Difficulty
20 min
Prep Time
50 min
Cook Time
1 hr 10 min
Total Time
Ingredients
- 4 medium Russet Potatoes
- 4 tablespoons Olive Oil
- 3 cloves Garlic
- 2 teaspoons Fresh Rosemary
- 2 teaspoons Fresh Thyme
- 2 tablespoons Grated Parmesan Cheese
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Paprika
- 2 tablespoons Butter
- 1 tablespoon Fresh Parsley
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Wash and scrub the potatoes thoroughly. Do not peel.
- 3
Place each potato between two chopsticks or wooden spoons to prevent cutting all the way through. Using a sharp knife, make thin, evenly spaced cuts across each potato, about 1/8 inch apart.
- 4
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika.
- 5
Brush the potato with the garlic herb mixture, making sure to get in between the slices. Drizzle melted butter over the potatoes.
- 6
Place the potatoes on a baking sheet lined with parchment paper.
- 7
Bake for 45-60 minutes, or until the potatoes are tender and the edges are crispy.
- 8
Remove from oven and sprinkle with grated parmesan cheese. Return to oven for 5 minutes, or until the cheese is melted and lightly browned.
- 9
Garnish with fresh parsley (optional) before serving.
Tips & Notes
- •Use a mandoline for uniform cuts if you have one.
- •For extra crispy potatoes, brush with additional melted butter during the last 15 minutes of baking.
- •Experiment with different herbs and spices to customize the flavor.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.