Hasselback Potatoes Recipe
Make Hasselback Potatoes Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Seasoned butter/oil
Finishing & optional toppings
Method
Prep potatoes
- 1
Wash and parboil
Preheat oven to 425°F (220°C). Scrub the potatoes under running water to remove dirt; leave skins on. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp kosher salt. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes until just beginning to become tender but still firm (a paring knife meets slight resistance). Drain and let cool slightly so they can be handled.
- 2
Make cutting guides
Place a potato on a cutting board between two chopsticks or the handles of two wooden spoons (these act as stops to prevent slicing all the way through). Using a sharp chef's knife, make thin parallel slices about 1/8–1/4 inch (3–6 mm) apart, slicing down until the knife hits the chopsticks/handles. Repeat for all potatoes. Stand potatoes upright to confirm slices fan but remain attached at base.
Seasoned butter/oil
- 3
Prepare flavored butter
In a small saucepan over low heat, melt the unsalted butter with the olive oil. Add peeled garlic cloves (crushed or minced), fresh thyme leaves, and minced rosemary. Warm gently for 2–3 minutes to infuse flavors; do not brown the garlic. Remove from heat and stir in 1 tsp kosher salt and 1 tsp black pepper. Let the mixture sit briefly so flavors meld.
- 4
Brush into slices
Using a pastry brush or spoon, gently brush or spoon some of the warm butter mixture between the potato slices, allowing it to run down into the cuts. Be careful to keep the potato intact. Reserve about 1 tbs of the butter mixture for basting later.
Roast and finish
- 5
Initial roast
Arrange the potatoes on a rimmed baking sheet lined with parchment or lightly oiled. Brush any remaining butter mixture over the tops and sides. Roast in the preheated 425°F (220°C) oven for 25 minutes.
- 6
Baste & add cheese
After 25 minutes, remove from oven and baste with the reserved butter mixture. Gently fan the slices open slightly with a fork or your fingers to expose interior surfaces. Sprinkle the grated Parmesan evenly into the cuts and over the tops so cheese falls between slices. If using smoked paprika, lightly dust now. Return to oven and roast another 15–20 minutes until potatoes are golden, edges crisp, and cheese is melted and browned in spots. Total roasting time should be about 40–45 minutes depending on potato size.
- 7
Final garnish
Remove from oven and let rest 5 minutes. Finish with a sprinkling of sliced chives and lemon zest if using. Taste and add a pinch more salt or pepper if needed. Serve warm.