Hasselback Potatoes
Hasselback potatoes are a feast for both the eyes and the palate—crispy on the outside, irresistibly soft on the inside. Their signature accordion-like shape, created by delicate, evenly spaced cuts, not only makes them visually stunning but also allows every slice to soak up the rich flavors of butter and fragrant rosemary. This simple yet elegant dish is a true showstopper, perfect for any occasion.
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Ingredients
- 6 potatoes medium
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 3 tbsp butter softened
- 1 tbsp fresh rosemary finely chopped
- Optional: black pepper Parmesan cheese for extra flavor
Instructions
- Peel the potatoes and place them in a bowl of water to prevent browning.
- Slice each potato in half lengthwise through its thickest side, creating two half-spheres.
- Place the potato halves cut-side down on a cutting board. Position chopsticks or wooden spoons on either side to prevent slicing all the way through.
- Using a sharp knife, make thin slits (2-3 mm apart) across the potato, stopping just before the bottom.
- In a small bowl, mix softened butter with chopped rosemary and set aside.
- Set your oven to 425°F (210°C).
- Brush the potatoes with olive oil and sprinkle with salt. Arrange them cut-side up on a baking sheet and roast for 30 minutes.
- Remove from the oven, brush generously with rosemary butter, and allow it to seep into the slits.
- Return to the oven and bake for another 10-15 minutes, until golden and crispy.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
