Hasselback Potatoes with Fresh Herbs
Hasselback potatoes are perfect for a party! The edges get crispy, the insides are tender, and garlic herb butter makes them irresistible.
Ingredients
- 4 medium or large russet potatoes about 2 pounds, 900g
- 4 tablespoons olive oil 60mL
- 3 tablespoons vegan butter melted - 42g
- 3 cloves garlic very finely minced
- 1 1/2 teaspoons fine sea salt 9g
- 1 teaspoon freshly ground black pepper 2g
- 1 tablespoon fresh rosemary very finely chopped - 3g
- 1 tablespoon fresh thyme leaves 3g
- 2 tablespoons fresh parsley finely chopped (for finishing) - 8g
- Flaky or large grain sea salt for topping
Instructions
- Preheat the oven to 425°F (220°C).
- Scrub and dry the potatoes thoroughly. Leave the skins on for texture and structure.
- Place one potato between two wooden spoons or chopsticks on a cutting board. Slice thin cuts across the potato, about 1/8 inch (3 mm) apart, stopping when the knife hits the spoons so you do not cut all the way through. Repeat with the remaining potatoes.
- In a small bowl, mix the olive oil, melted vegan butter, garlic, salt, black pepper, rosemary, and thyme.
- Place the potatoes on a parchment-lined baking sheet. Gently fan the slices slightly with your fingers.
- Brush about half of the herb oil mixture over the potatoes, making sure it seeps into the cuts.
- Bake for 30 minutes, until the slices begin to separate and the edges start to crisp.
- Remove from the oven and brush with the remaining herb oil mixture, getting between the slices again.
- Return to the oven and bake for another 20-30 minutes, until deeply golden, crispy on the edges, and tender in the center. A knife should slide easily into the base.
- For extra crispness, broil for 2-3 minutes at the end - watch closely so the herbs do not burn.
- Sprinkle with fresh parsley and a pinch of sea salt while hot.
Notes
Refrigerator: Store leftover hasselback potatoes in an airtight container for up to 4 days. Potatoes can get mealy after freezing, so I don’t recommend it.
To reheat: Warm in the oven at 350°F until heated through and crisp again.
Nutrition
Calories: 194kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Sodium: 942mg | Potassium: 48mg | Fiber: 1g | Sugar: 0.05g | Vitamin A: 670IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg