Sides / Potatoes & sweet potatoes
Garlic Herb Hasselback Potatoes
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Slice almost to the bottom, with chopsticks to stop the knife, and the oven fans each potato open into crisp edges and tender middles. Baste twice with garlic-thyme butter, and they come out glossy.
The short version
Slice potatoes crosswise almost to the bottom, using chopsticks as a stop. Brush with garlic-thyme butter, roast at 400°F for 30 minutes, baste again, and roast 25 to 30 minutes more. The slices should fan and the edges should crisp.
What makes ours better
small changes, very loud compliments
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Slice against chopsticks. The chopsticks stop the knife a hair above the board, so you never cut all the way through, and the slices stay thin and even.
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Make a garlic-thyme butter. Cooking the garlic and thyme gently in butter and oil gives you a seasoned fat that can get between the slices, where plain butter and a sprinkle never reaches.
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Baste twice. Half the butter goes on before roasting and half after 30 minutes, so the first coat soaks in and the second crisps the edges.
What you need
check the pantry before you promise anyone
- Yukon Gold potatoes4 medium
- Unsalted butter4 tablespoons
- Olive oil2 tablespoons
- Garlic4 cloves
- Fresh thyme4 sprigs
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
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Heat the oven
Set a rack in the center of the oven and heat it to 400°F. Line a rimmed baking sheet with parchment or lightly oil it.
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Make the garlic-thyme butter
Melt the butter with the olive oil, garlic and thyme in a small saucepan over low heat. Cook for 3 to 5 minutes, until the garlic is soft and just turning golden. Strain out the garlic and thyme, or leave them in for a rustic look.
Don't let the garlic brown. It tastes bitter and burns again in the oven.
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Slice the potatoes
Cut a thin slice from the bottom of each potato so it sits flat. Set a potato between two chopsticks and slice it crosswise every 1/8 inch or so, letting the knife stop on the chopsticks. The potato should stay in one piece.
Use a sharp, thin knife. A dull one drags and tears the slices.
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Brush and season
Set the potatoes on the sheet. Brush half of the butter over them, working it between the slices, and sprinkle with the salt and pepper. Gently press each potato to fan the slices open a little.
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Roast, then baste
Roast for 30 minutes, until the edges are just starting to brown. Pull the sheet out, brush on the remaining butter, and sprinkle with the Parmesan if using.
About 30 min. Cook mode has a timer for this step.
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Finish roasting
Roast 25 to 30 minutes more, until the edges are deep golden and crisp and a skewer slides into the center with no resistance. Rest the potatoes for 5 minutes so the slices fan open, then sprinkle with parsley and serve.
If the tops brown too fast, tent loosely with foil for the last 10 minutes.
About 28 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- Pick potatoes about the same size and shape so they finish at the same time. Russets work too, but they are drier and break more easily.
- Rinse the cut potatoes under cold water and pat them dry if you want crisper edges; this removes surface starch so the slices separate. Dry them well before brushing.
- You can slice the potatoes up to 4 hours ahead and keep them submerged in cold water in the refrigerator. Pat them completely dry before basting.
- A wooden spoon or the handles of two wooden spoons also work as the slicing guide.
- Storage. Best eaten right away. Leftovers keep in the refrigerator for 3 days; reheat in a 400°F oven for 10 to 15 minutes to bring back some crispness.
Questions, answered
asked and answered at the kitchen counter
What are hasselback potatoes?
Whole potatoes sliced crosswise into thin slices, left attached at the bottom, then roasted so the slices fan open and crisp while the center stays tender. They come from a Stockholm restaurant in the 1940s.
What potatoes are best for hasselback potatoes?
Yukon Golds are the most reliable because they stay creamy and hold their shape. Russets crisp more but are fragile. Choose medium potatoes of the same size.
How do I keep from slicing all the way through?
Set the potato between two chopsticks or wooden spoon handles and slice down until the knife hits them. They stop the blade about 1/4 inch above the board.
Why didn't my hasselback potatoes fan open?
The slices were cut too thick, or the potatoes were underdone. Slice thinner, baste so butter gets between slices, and let them rest 5 minutes after roasting.
Can I make hasselback potatoes ahead of time?
You can slice them ahead and store them in cold water, then dry and bake. Roasted potatoes are best fresh, though they reheat decently in a hot oven.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.