This herbaceous dish is delightfully crisp on the ends, yet soft and creamy in the middle. Simply put, it’s the perfect potato dish. I use the “chopstick method” for cutting the potatoes, and I have to say, it hasn’t failed me yet! This is a whimsical and delicious dish that will elevate any dinner.
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Preheat the oven to 425°F. Place two chopsticks parallel to each other and about 1½-2 inches apart on a cutting board. Place your potato between the chopsticks. Slice your potato into an accordion shape with slices about ¼ of an inch thick. The end slices will be the trickiest, as you have to make sure not to slice all the way down. The chopstick won’t help you with the ends- you just have to be very careful and go slowly.
After the first 2 slices or so, you should be able to slice all the way down until you hit the chopsticks. This will prevent you from slicing all the way down through the entire potato, giving you a fun accordion shape at the end. When you are about ¾ of the way finished slicing the potato, rotate it and continue to slice it until you’re finished. Repeat with the other potato.
In a medium-sized non-metal mixing bowl, add the melted butter, olive oil, garlic, thyme, salt, and pepper and stir until combined. Place one potato into the butter mixture, making sure to coat it all over. Gently pry apart the slices and stuff some of the butter mixture between each slice. Make sure to wedge some garlic and thyme leaves between each slice so that the slices fan out with a little gap between each one. Repeat with the other potato.
Place the potatoes into a small glass or metal roasting pan and pour the remaining butter mixture over the top of the potatoes. Put into the oven and roast for 30-45 minutes, or until the tops are brown and crispy.
Sprinkle the parmesan cheese over the tops of the potatoes, and return to the oven for another 5-7 minutes.
When the cheese is melted and just starting to brown, remove from the oven and serve hot.
Hasselback Potatoes
Ingredients
- 2 large russet potatoes, scrubbed
- ¼ cup unsalted butter, melted
- ¼ cup olive oil
- 5 cloves garlic, minced
- 2 Tbsp thyme leaves
- 1 Tbsp kosher salt
- 1 tsp freshly ground black pepper
- ¼ cup parmesan cheese, grated
Instructions
- Preheat the oven to 425°F. Place two chopsticks parallel to each other and about 1½-2 inches apart on a cutting board. Place your potato between the chopsticks. Slice your potato into an accordion shape with slices about ¼ of an inch thick. The end slices will be the trickiest, as you have to make sure not to slice all the way down. The chopstick won't help you with the ends- you just have to be very careful and go slowly.
- After the first 2 slices or so, you should be able to slice all the way down until you hit the chopsticks. This will prevent you from slicing all the way down through the entire potato, giving you a fun accordion shape at the end. When you are about ¾ of the way finished slicing the potato, rotate it and continue to slice it until you're finished. Repeat with the other potato.
- In a medium-sized non-metal mixing bowl, add the melted butter, olive oil, garlic, thyme, salt, and pepper and stir until combined. Place one potato into the butter mixture, making sure to coat it all over. Gently pry apart the slices and stuff some of the butter mixture between each slice. Make sure to wedge some garlic and thyme leaves between each slice so that the slices fan out with a little gap between each one. Repeat with the other potato.
- Place the potatoes into a small glass or metal roasting pan and pour the remaining butter mixture over the top of the potatoes. Put into the oven and roast for 30-45 minutes, or until the tops are brown and crispy.
- Sprinkle the parmesan cheese over the tops of the potatoes, and return to the oven for another 5-7 minutes.
- When the cheese is melted and just starting to brown, remove from the oven and serve hot.