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Hasselback Potatoes

Hasselback potatoes are oven-baked until browned and crisp at the edges, with tender centers that absorb melted butter and olive oil. Thin crosswise cuts let the seasoning reach between the slices while keeping each potato intact.
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Prep Time 15 minutes
Cook Time 1 hour
resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium, about 8 ounces each, scrubbed and dried
  • 4 tbsp unsalted butter melted and divided
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed 13x18-inch baking sheet with parchment paper.
  3. Set each potato between two chopsticks or wooden spoon handles and cut crosswise at 1/8-inch intervals, stopping before you cut through the bottom; place the potatoes on the baking sheet.
  4. Stir 2 tablespoons of the melted butter with the olive oil, then brush the mixture over the potatoes and into the cuts.
  5. Season the potatoes with the salt and pepper.
  6. Bake for 30 minutes, then brush the potatoes with the remaining 2 tablespoons butter, rewarming it if needed.
  7. Bake for 20 to 30 minutes more, until the potatoes are browned and crisp at the edges and a knife slides easily into the centers.
  8. Rest for 5 minutes before serving.

Notes

For evenly cooked potatoes, make sure the crosswise cuts stop before reaching the bottom. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the texture can suffer. For a dairy-free swap, use additional olive oil in place of the butter.