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Hasselback Potatoes with Garlic Herb Butter

Hasselback potatoes with garlic herb butter roast until the edges are crisp and browned while the centers turn tender. Thin crosswise slices soak up melted butter, garlic, parsley, and thyme for a flavorful side dish.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes medium, scrubbed and dried
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the garlic herb butter
  • 6 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 tbsp parsley chopped fresh
  • 1 tsp thyme leaves fresh

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the potatoes
  1. Heat the oven to 425°F with a rack in the center.
  2. Place each potato between two chopsticks and cut crosswise into 1/8-inch-thick slices, stopping about 1/4 inch from the bottom so the potato stays intact.
  3. Arrange the potatoes on a rimmed baking sheet.
  4. Rub the potatoes all over with the olive oil.
  5. Season the potatoes with the salt and pepper.
  6. Roast for 30 minutes.
Make the garlic herb butter
  1. While the potatoes roast, melt the butter in a small microwave-safe bowl.
  2. Stir in the garlic, parsley, and thyme.
Finish the potatoes
  1. Spoon the garlic herb butter evenly over the potatoes, working it between the slices.
  2. Roast for 25 to 35 minutes more, until the potatoes are tender when pierced with a knife and the edges are crisp and browned.
  3. Let the potatoes rest on the baking sheet for 5 minutes before serving.

Notes

For evenly sliced potatoes, stop cutting about 1/4 inch from the bottom so each potato stays intact. Store leftovers in an airtight container in the refrigerator for up to 4 days; freezing is not recommended. For a dairy-free option, use plant-based butter.