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.

Course Dinner, Side Dish

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 194

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 ⅛ 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.

Chopstick hack. Set chopsticks on either side of the potatoes when cutting to prevent slicing all the way through the potatoes.
Use fresh herbs. This makes a big difference in the final flavour.
Broil at the end. For extra crispy edges. Just keep an eye on the potatoes so they don’t burn!
Storage. Store leftover hasselback potatoes in an airtight container for up to 4 days. Don't freeze them. They won't thaw well. Warm leftovers in the oven at 350°F.