You all know my LOVE for all things potatoes so when it came to making these hasselback potatoes, EXCITED doesn’t really describe how I was feeling as they sizzled in the oven. I wanted to give them a little bit of flavor rather than just drizzling them with just salt and pepper butter, without taking away from the rest of the dish (which was reminiscent of a Thanksgiving dinner in June).
These potatoes satisfy your need for French fries, smooth mashed potatoes and a baked potato all in one. The inside absorbs the flavors of the melted butter, garlic and olive oil mixture while the outside gets a crispy skin that has the perfect amount of salt. It’s like a baked potato without baking it for what seems like forever.
If you love potatoes as much as I do, this will be one of your top favs! Happy Eating!
Garlic Butter Hasselback Potatoes
Equipment
- 1 Medium Baking Sheet
- Pastry Brush
- 2 Wooden Spoons
Ingredients
- 4 Large Russet Potatoes Scrubbed
- 1/2 Cup Olive Oil
- 1/2 Stick of Unsalted Butter (softened) or 4 Tbsp of Butter
- 1/4 tsp Each Salt and Pepper
- 1/2 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/2 tsp Dried Parsley
For Topping After Baking
- 4 Tbsp Unsalted Butter
- Pinch of Salt and Pepper
- 2 tsp Dried Parsley
Instructions
- Preheat your oven to 425° F
- Place the scrubbed potatoes between 2 wooden spoons. (I used wooden tongs) Slice the potato into thin slices, leaving between 1/4"-1/2" at the bottom unsliced, using the spoons as your guide. Continue with the rest of the potatoes
- Melt the softened butter and mix with the olive oil, garlic, salt, pepper, paprika and parsley.
- Place the potatoes on a baking sheet and brush the melted butter mixture over the potatoes, making sure that you get in between some of the slices.
- Bake uncovered for 45-55 minutes until the potatoes are tender and the skin is crisp.
- Melt the Butter for Topping. Once the potatoes are cooked, drizzle with butter. Sprinkle with salt, pepper and parsley over top