Description
These Hasselback Potatoes are crispy on the outside, tender inside, and loaded with garlicky butter flavor. A perfect side dish for any meal.
Ingredients
Scale
Potatoes:
- 6 medium russet potatoes
Butter Mixture:
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings:
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven: to 425°F (220°C).
- Prepare the potatoes: Wash and dry the potatoes. Slice slits about 1/8 inch apart, stopping just before cutting through the bottom.
- Brush with butter mixture: Combine melted butter, olive oil, garlic, thyme, salt, and pepper. Brush generously over the potatoes, ensuring it gets into the slits.
- Bake: Place on a baking sheet and bake for 45–55 minutes, brushing with more butter mixture halfway through. Sprinkle Parmesan during the last 10 minutes.
- Garnish and serve: Garnish with parsley before serving.
Notes
- You can use Yukon Gold potatoes for a creamier texture.
- For a loaded version, top with shredded cheddar cheese, bacon bits, and sour cream.
- To make it vegan, use olive oil instead of butter and skip cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 potato
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
