Description
This Hasselback Potatoes recipe offers a delicious twist on classic roasted potatoes, featuring thinly sliced potatoes roasted to crispy perfection with a fragrant herb butter, garlic, shallots, and finished with a golden parmesan topping. Ideal as a stunning side dish, these potatoes are tender on the inside and beautifully crisp on the outside, with fresh rosemary adding an aromatic garnish.
Ingredients
Units
Scale
Herb Butter
- 1/2 cup (1 stick) salted butter
- 1/4 cup extra-virgin olive oil
- 1 small shallot, chopped
- 4 large garlic cloves, sliced
- 2 sprigs rosemary
Potatoes
- 6 medium baking potatoes (such as russets), 6-8 ounces each
- 1/2 teaspoon sea salt
Topping and Garnish
- 1/2 cup freshly grated parmesan cheese
- 2 teaspoons minced rosemary, for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and position the rack in the center to ensure even roasting of the potatoes.
- Prepare herb butter: In a small saucepan over medium-low heat, combine the butter, olive oil, chopped shallot, sliced garlic, and rosemary sprigs. Heat just until the butter melts and the mixture is fragrant, approximately 2 minutes.
- Peel potatoes: Carefully peel the potatoes and immediately place them in a bowl of cold water to prevent discoloration.
- Slice potatoes: Slice off a thin layer from one side of each potato to create a flat base. Place the potato flat side down. Lay two chopsticks or wooden skewers along each side lengthwise as slicing guides. Using a sharp knife, make thin crosswise slices along the potato without cutting all the way through—the chopsticks will stop the knife to keep the base intact.
- Strain herb butter: Using a fine mesh strainer, strain the herb butter into a small bowl to remove solids and keep the liquid mixture smooth.
- Arrange and season: Place the sliced potatoes in a 12-inch cast-iron skillet or a 9×13-inch baking dish. Drizzle half of the strained herb butter evenly over the potatoes and sprinkle with sea salt.
- Roast potatoes: Roast the potatoes in the preheated oven for 45-50 minutes, or until they are fork-tender and starting to brown gently on the edges.
- Broil for crispiness: Remove the pan from the oven, drizzle the remaining herb butter over the potatoes. Turn on the broiler. Return the potatoes to the oven and broil for 5-10 minutes until the edges are crispy and golden.
- Add parmesan and broil again: Sprinkle the grated parmesan cheese over the potatoes. Broil for an additional 3-5 minutes until the cheese is bubbly and browned.
- Garnish and serve: Transfer the potatoes to a serving platter or individual plates. Garnish with the minced rosemary and serve hot.
Notes
- Using wooden skewers as slicing guides helps keep the potato intact while achieving thin, even cuts for maximum crispiness.
- Russet potatoes work best for roasting due to their starchy texture.
- Be careful during broiling to avoid burning the cheese – watch closely until golden.
- Leftovers can be reheated in the oven to restore crispiness.
- This recipe pairs wonderfully with grilled meats or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 medium potato
- Calories: 280
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
