Description
Crispy on the outside and tender on the inside, these garlic butter Hasselback potatoes are thinly sliced and roasted to perfection with rich buttery flavor.
Ingredients
- 4 medium russet or Yukon gold potatoes
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Wash and dry potatoes. Carefully slice thin slits across each potato without cutting all the way through.
- In a bowl, mix melted butter, olive oil, and minced garlic.
- Place potatoes on a baking sheet and brush generously with the garlic butter mixture, making sure it seeps into the slices.
- Season with salt, pepper, and paprika.
- Bake for 45–55 minutes, basting with more butter mixture every 15 minutes, until crispy on the outside and tender inside.
- Sprinkle with Parmesan cheese during the last 10 minutes if using.
- Garnish with chopped parsley and serve hot.
Notes
- Place chopsticks or skewers alongside the potato to prevent slicing all the way through.
- Use smaller potatoes for quicker cooking.
- Brush frequently for maximum flavor.
- Add cheese or bacon bits for variation.
- Serve as a side or a main vegetarian dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Swedish