Crispy on the outside and buttery throughout, Hasselback Potatoes are a new favorite. It’s easy to make and even easier to eat – you’ll love this fail-proof dish!
Peel off the back of the potato so it’s flat as you cut it.
Make cuts that are 1/8in thick and don’t cut all the way to the bottom. Leave about the width of a chopstick at the bottom. 
Serve Hasselback Potatoes for breakfast with eggs or use it as a delicious side for dinner. The crispy outside is lightly fried in the oven as it bakes. The sliced slits make it easy for the butter to penetrate the entire potato as it cooks and allows toppings like sour cream to fall right into it. Turn this side into a meal by making it a loaded potato and serving it with sour cream and chili.
Ingredients
- 6 to 8 baby potatoes
- 6 tablespoons unsalted butter, melted
- 2 tablespoons of olive oil
- 4 garlic cloves, minced
- 4 tablespoons finely minced herbs (rosemary, and thyme.)
- 4 tablespoons grated Parmesan
- Salt and pepper, to taste
Directions
- Preheat oven to 425 degrees F.
- In a small mixing bowl, combine the melted butter, olive oil garlic, and minced herbs. Set aside for 20 minutes.
- Scrub the potatoes thoroughly and remove all the hard bits from the skin, as the skins will be left on.
- Slice one thin layer off each potato to square it off. Place a potato flat side-down and use a sharp knife to make slices that are about 1/8-inch apart; slice into the potato but not completely through it. Keep the slices connected at the bottom.
- Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato.
- Using a pastry brush, brush the bottom and sides of a cast iron skillet and each potato with the garlic-herb butter mixture. Brush the potatoes generously, making sure to get in-between each slice. Reserve 1/3 of the garlic-herb butter for basting. Nestle the potatoes into the skillet. Sprinkle with Parmesan cheese (if using) and salt and pepper, to taste.
- Bake for 1 hour -- basting the potatoes every 15 minutes with the remaining garlic-herb butter -- or until tender on the inside and crisp on the outside.
