Hasselback Potatoes Are Proof That Baked Potatoes Can Be Cute
A simple Swedish dish transforms russet potatoes into hasselbacked delights with a crisp exterior, fluffy interior, and savory herb butter.
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Instructions
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Preheat the oven to 425 F.
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Trim potato bottoms to lay flat, then thinly slice each potato crosswise to 1/8-inch thickness, stopping 1/4-inch from the bottom using wooden spoons to prevent cutting through.
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Rinse sliced potatoes under cold water to remove excess starch, then dry thoroughly.
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Rub potatoes with 2 tablespoons olive oil and 1/2 teaspoon salt. Place on a baking sheet and bake for 30-35 minutes, until slices begin to spread apart.
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While potatoes bake, whisk 1/4 cup melted unsalted butter, 1 teaspoon minced mixed fresh herbs, 2 grated garlic cloves, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a small bowl.
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Remove potatoes from oven, then brush the butter mixture over them, ensuring it gets between layers; gently separate any stuck layers with a knife if needed.
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Return potatoes to the oven and bake for 15-20 minutes until tender. Garnish with additional herbs and flaky sea salt if desired, then serve immediately.