Description
This classic Hasselback Potatoes recipe features thinly sliced, crispy roasted potatoes brushed with a flavorful herb butter and topped with melted parmesan cheese. Perfect as a side dish, these potatoes combine crispy edges with tender insides, enhanced by garlic, shallots, and fresh rosemary for an aromatic touch.
Ingredients
Scale
Herb Butter
- ½ cup (1 stick) salted butter
- ¼ cup extra-virgin olive oil
- 1 small shallot, chopped
- 4 large garlic cloves, sliced
- 2 sprigs rosemary + 2 teaspoons minced, for garnish
Potatoes
- 6 medium baking potatoes, such as russets (6-8 ounce each)
- ½ teaspoon sea salt
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 425°F and position the rack in the center of the oven.
- Prepare Herb Butter: In a small saucepan over medium-low heat, combine the butter, olive oil, chopped shallot, sliced garlic, and rosemary sprigs. Heat until the butter melts and the ingredients infuse for about 2 minutes, then remove from heat.
- Peel and Soak Potatoes: Peel the potatoes and place them in a bowl of cold water to prevent browning while you prepare for slicing.
- Slice Potatoes: Slice a thin layer off one side of each potato to create a flat surface. Place the potato flat side down and insert two chopsticks or wooden skewers lengthwise on either side. Using a sharp knife, make thin crosswise slices along the potato until the knife hits the chopsticks, ensuring the slices do not go all the way through.
- Strain Herb Butter: Using a fine mesh strainer, strain the melted herb butter mixture into a small bowl to remove solids like shallot and garlic slices.
- Arrange Potatoes: Place the sliced potatoes in a 12-inch cast-iron pan or 9×13-inch baking dish. Drizzle half of the herb butter over the potatoes and sprinkle evenly with sea salt.
- Roast Potatoes: Roast in the preheated oven for 45-50 minutes until the potatoes are fork-tender and starting to brown.
- Add Remaining Butter and Broil: Remove the potatoes from the oven and drizzle with the remaining herb butter. Turn on the broiler and return the potatoes to the oven to broil for 5-10 minutes, until the edges become crispy.
- Add Cheese and Broil Again: Sprinkle the potatoes with freshly grated parmesan cheese and broil for an additional 3-5 minutes until the cheese melts and browns slightly.
- Serve: Transfer the potatoes to a serving platter or individual plates and garnish with minced rosemary. Serve immediately.
Notes
- Using chopsticks or skewers prevents slicing completely through the potatoes, allowing the slices to fan out beautifully while cooking.
- Soaking peeled potatoes in cold water helps prevent discoloration and removes excess starch for crisper results.
- Adjust broiling times according to your oven to avoid burning the cheese or herbs.
- Parmesan cheese adds a savory, crispy finish; feel free to substitute with another hard cheese if preferred.
Nutrition
- Serving Size: 1 potato
- Calories: 320
- Sugar: 1 g
- Sodium: 340 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 40 mg
