Description
Thinly sliced and roasted to perfection, these crispy-on-the-outside, tender-on-the-inside Hasselback potatoes are infused with garlic, herbs, and a hint of spice—an elegant twist on the classic baked potato.
Ingredients
Scale
- 6 medium Yukon Gold or Russet potatoes
- 4 tablespoons olive oil
- 2 tablespoons melted butter
- 3 garlic cloves, finely minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Fresh parsley or chives, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and scrub the potatoes thoroughly. Using a sharp knife, make thin, even slices across each potato, about 3/4 of the way down—do not cut all the way through.
- In a small bowl, combine olive oil, melted butter, minced garlic, salt, pepper, red pepper flakes, parsley, thyme, and paprika.
- Place the potatoes on the baking sheet and brush generously with the garlic herb mixture, making sure some gets between the slices.
- Bake for 45–60 minutes, basting with the remaining oil mixture halfway through, until the potatoes are golden brown and crispy on the edges.
- Garnish with fresh parsley or chives before serving.
Notes
- Use chopsticks placed alongside the potato while slicing to avoid cutting all the way through.
- Customize the seasoning blend to your taste—rosemary or Italian seasoning work well too.
- Top with shredded cheese or a dollop of sour cream for added richness.
Nutrition
- Serving Size: 1 potato
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
