Hasselback potatoes

Equipment

• 4 medium Russet or Yukon Gold potatoes (approx. 220g / 8 oz each), uniform in size and elongated shape
• 3 tbsp (45ml) Extra Virgin Olive Oil (for high-heat crisping)
• 3 tbsp (42g) Unsalted Butter , melted
• 4 cloves Garlic , finely minced or pressed
• 1 tbsp fresh Rosemary , finely chopped
• 1 tbsp fresh Thyme leaves , chopped
• 1 tsp Flaky Sea Salt (plus extra for final garnish)
• ½ tsp freshly ground Black Pepper
• 2 tbsp grated Parmesan cheese (optional, for final crisping stage)
• Fresh Chives , finely sliced for garnish
• 2 Wooden Chopsticks or wooden spoon handles (used as cutting guards)
• Sharp Chef’s Knife
• Pastry / Basting Brush
• Large Rimmed Baking Sheet lined with parchment paper

Ingredients

Ingredients

• 4 medium Russet or Yukon Gold potatoes (approx. 220g / 8 oz each), uniform in size and elongated shape
• 3 tbsp (45ml) Extra Virgin Olive Oil (for high-heat crisping)
• 3 tbsp (42g) Unsalted Butter , melted
• 4 cloves Garlic , finely minced or pressed
• 1 tbsp fresh Rosemary , finely chopped
• 1 tbsp fresh Thyme leaves , chopped
• 1 tsp Flaky Sea Salt (plus extra for final garnish)
• ½ tsp freshly ground Black Pepper
• 2 tbsp grated Parmesan cheese (optional, for final crisping stage)
• Fresh Chives , finely sliced for garnish

Essential Equipment

• 2 Wooden Chopsticks or wooden spoon handles (used as cutting guards)
• Sharp Chef’s Knife
• Pastry / Basting Brush
• Large Rimmed Baking Sheet lined with parchment paper

Instructions

1. 1.Prep and Soak the Potatoes: Crucial step for maximum edge crispness.
2. Scrub the potatoes thoroughly under cold running water and pat them completely dry with paper towels. Soak the cleaned whole potatoes in cold water for 10 minutes to remove excess surface starch, then dry them thoroughly once more.
3. 2.Slice the Hasselback Accordion: Use chopsticks as depth stop guards.
4. Place a potato flat on your cutting board. Position two wooden chopsticks parallel to each side of the potato. Using a sharp chef’s knife, make thin crosswise cuts along the entire length, spaced roughly $\frac{1}{8}\text{ inch}$ ( $3\text{ mm}$ ) apart. The chopsticks will prevent your knife from cutting all the way through, leaving the bottom $\frac{1}{4}\text{ inch}$ intact to hold the slices together. Repeat for all potatoes.
5. 3.Rinse Starch & Dry: Opens up the slices and ensures a non-soggy roast.
6. Fanning the cuts open gently with your fingers, rinse the cut potatoes under cold tap water to wash away starch inside the slices. Pat thoroughly dry with paper towels, ensuring no standing moisture remains inside the slits.
7. 4.Initial High-Intensity Roast: Preheat oven to 425°F / 220°C.
8. Line a baking sheet with parchment paper. Mix 2 tablespoons of olive oil with a pinch of salt. Brush the potatoes all over, focusing on the exterior skin and tops. Place the potatoes on the sheet and bake at High Heat ( $425^\circ\text{F}$ / $220^\circ\text{C}$ ) for 30 minutes until the slices begin to fan open slightly.
9. 5.Prepare the Garlic-Herb Infusion: Do not burn the garlic early.
10. While the potatoes undergo their first bake, combine the melted butter, remaining 1 tablespoon of olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper in a small bowl.
11. 6.Baste & Finish Baking: Intensity: Maintain 425°F heat for deep browning.
12. Remove the potatoes from the oven after the first 30 minutes (the slices will have fanned open). Generously brush the garlic-herb butter mixture over each potato, letting the seasoned butter seep into the opened fan slits. Return to the oven and roast for an additional 25–35 minutes, basting once more halfway through, until the edges are deep golden-brown and crispy, and the centers are tender when pierced with a toothpick.
13. 7.Garnish & Serve Hot: Optional crisping boost.
14. If adding Parmesan cheese, sprinkle it over the tops during the last 5 minutes of baking. Transfer cooked Hasselbacks to a serving platter, top with additional flaky sea salt, and garnish with freshly chopped chives. Serve immediately while piping hot.

Nutrition

Calories: 315 kcal — · Protein: 4.8 g 10% · Fat: 17.2 g 22% · Carbohydrates: 38.5 g 14% Dietary · Saturated Fat: 6.1 g 31% · Fiber: 4.2 g 15% · Sugar: 1.8 g — · Sodium: 590 mg 26%