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A perfectly baked, golden-brown Irresistible Hasselback Potatoes slice topped with herbs and coarse salt.

Crispy Buttery Hasselback Potatoes


  • Author: freddyrecipes.com
  • Total Time: 65 min
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A recipe for making potatoes sliced thinly and baked until crispy and buttery.


Ingredients

Scale
  • 4 medium Russet potatoes
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Wash and dry the potatoes thoroughly. Place one potato between two wooden spoons or chopsticks to prevent cutting all the way through.
  3. Slice the potato thinly, about 1/8 inch thick, using a sharp knife. Repeat with the remaining potatoes.
  4. In a small bowl, mix the melted butter, minced garlic, rosemary, salt, and pepper.
  5. Brush the butter mixture evenly over each potato, making sure some gets between the slices.
  6. Place the potatoes on a baking sheet lined with parchment paper.
  7. Bake for 45 to 55 minutes, or until the potatoes are tender inside and the edges are golden brown and crispy.
  8. Serve immediately.

Notes

  • For extra crispiness, you can brush the potatoes with more butter halfway through the baking time.
  • You can substitute fresh rosemary for dried. Use 1 teaspoon of chopped fresh rosemary.
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 potato
  • Calories: 250
  • Sugar: 1
  • Sodium: 250
  • Fat: 12
  • Saturated Fat: 7
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 34
  • Fiber: 4
  • Protein: 5
  • Cholesterol: 30

Keywords: Hasselback potatoes, crispy potatoes, baked potatoes, buttery potatoes, rosemary potatoes