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No-Hassle Hasselback Potatoes Made Easy

No-Hassle Hasselback Potatoes Made Easy

Crisp-edged, tender Hasselback potatoes are brushed with garlic-thyme butter and olive oil, then roasted until golden and delicious. Add Parmesan during the final minutes for a savory cheesy finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 potatoes Medium Yukon Gold or russet potatoes, about 6–8 ounces each
Seasoned Butter Mixture
  • 3 tablespoons Unsalted butter, melted
  • 2 tablespoons Olive oil
  • 1 clove Garlic, finely minced or grated
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 teaspoon Fresh thyme leaves
  • 1/2 teaspoon Dried thyme, if not using fresh
Optional Finish
  • 1/4 cup Finely grated Parmesan cheese

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C), and line a baking sheet with parchment paper or foil.
  2. Scrub the potatoes thoroughly and pat them dry. Leave the skins on for flavor, color, and a pleasantly crisp exterior.
  3. Place each potato between two chopsticks or wooden spoon handles. Make closely spaced cuts about 1/8 inch apart, slicing nearly to the bottom without cutting through.
  4. Stir together the melted butter, olive oil, garlic, thyme, kosher salt, and black pepper.
  5. Brush the seasoned mixture all over the potatoes, working a little between the slices while keeping each potato intact.
  6. Place the potatoes cut-side up on the prepared baking sheet and roast for 25–30 minutes.
  7. Brush the potatoes again, gently separating the slices so they open. Continue roasting for 20–30 minutes, until the edges are crisp and the centers are tender when pierced with a knife.
  8. If using Parmesan, sprinkle it over the potatoes during the final 5–10 minutes of roasting. Serve hot.

Notes

Use chopsticks or wooden spoon handles as cutting guides so the potatoes stay connected. Brushing twice encourages the slices to separate, crisp, and absorb the garlic butter mixture. Store leftovers covered in the refrigerator and reheat in a hot oven until warmed through.