Hasselback Potatoes
A delicious and impressive side dish made with baked potatoes that have been thinly sliced and seasoned.
Equipment
- Baking sheet
- Chef's knife
- Cutting board
- Small mixing bowl
- Pastry brush (optional)
Ingredients
- 4 medium sized potatoes
- 3 tablespoons olive oil
- 2 cloves garlic - minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper - to taste
- 1/2 cup shredded cheese - cheddar or Parmesan work well
- Fresh parsley - for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and dry the potatoes, then cut thin slits into each potato, just until you reach the bottom (make sure not to cut all the way through).
- In a small mixing bowl, combine the olive oil, minced garlic, dried thyme, and dried rosemary. Stir to combine.
- Brush the seasoned oil mixture all over the potatoes, making sure to get some in between the slits.
- Place the potatoes on the lined baking sheet and bake for 45 minutes or until the potatoes are tender and the edges are crispy.
- Sprinkle the shredded cheese over the potatoes and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve the Hasselback Potatoes hot, garnished with fresh parsley if desired.
Notes
You can use any type of potato for this recipe, but Russet or Yukon Gold potatoes work best.
Feel free to switch up the seasonings to your liking. Other great options include garlic powder, onion powder, paprika, or Italian seasoning.
For a vegan version, omit the cheese or use a dairy-free alternative.
Leftovers can be stored in an airtight container and reheated in the oven or microwave.
Nutrition
Calories: 260kcal
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