Hasselback Potatoes

90 mins
Serves 3
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Directions

  1. 1Place the potatoes on a chopping board and make a small cut to make them sit flat.
  2. 2Place the potatoes on a chopping board and make a small cut to make them sit flat.
  3. 3Place the potatoes on a chopping board and make a small cut to make them sit flat.
  4. 4Using chopsticks as a guide, slice the potatoes into thin slices, without cutting all the way through.
  5. 5Using chopsticks as a guide, slice the potatoes into thin slices, without cutting all the way through.
  6. 6Using chopsticks as a guide, slice the potatoes into thin slices, without cutting all the way through.
  7. 7Place the potatoes on a baking tray lined with parchment paper and drizzle with olive oil.
  8. 8Place the potatoes on a baking tray lined with parchment paper and drizzle with olive oil.
  9. 9Place the potatoes on a baking tray lined with parchment paper and drizzle with olive oil.
  10. 10Bake the potatoes in a preheated oven at 425°F for about 30 minutes.
  11. 11Bake the potatoes in a preheated oven at 425°F for about 30 minutes.
  12. 12Bake the potatoes in a preheated oven at 425°F for about 30 minutes.
  13. 13In a bowl, melt half a stick of butter, add a tablespoon of olive oil, a teaspoon of chopped thyme and a teaspoon of chopped rosemary. Mix well.
  14. 14In a bowl, melt half a stick of butter, add a tablespoon of olive oil, a teaspoon of chopped thyme and a teaspoon of chopped rosemary. Mix well.
  15. 15In a bowl, melt half a stick of butter, add a tablespoon of olive oil, a teaspoon of chopped thyme and a teaspoon of chopped rosemary. Mix well.
  16. 16After 30 minutes, take the potatoes from the oven and brush them with the herb butter mixture.
  17. 17After 30 minutes, take the potatoes from the oven and brush them with the herb butter mixture.
  18. 18After 30 minutes, take the potatoes from the oven and brush them with the herb butter mixture.
  19. 19Using a knife, gently separate the slices to ensure the herb butter mixture penetrates.
  20. 20Using a knife, gently separate the slices to ensure the herb butter mixture penetrates.
  21. 21Using a knife, gently separate the slices to ensure the herb butter mixture penetrates.
  22. 22Return to oven for 15-20 minutes.
  23. 23Return to oven for 15-20 minutes.
  24. 24Return to oven for 15-20 minutes.
  25. 25Once cooked, season with salt, black pepper, and drizzle with graza. Garnish with fresh parsley.
  26. 26Once cooked, season with salt, black pepper, and drizzle with graza. Garnish with fresh parsley.
  27. 27Once cooked, season with salt, black pepper, and drizzle with graza. Garnish with fresh parsley.

Ingredients

  • 3 russet potatoes
  • 3 russet potatoes
  • 3 russet potatoes
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 0.5 stick butter
  • 0.5 stick butter
  • 0.5 stick butter
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon rosemary
  • 1 teaspoon rosemary
  • 1 heavy dose salt
  • 1 heavy dose salt
  • 1 heavy dose salt
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 1 drizzle graza
  • 1 drizzle graza
  • 1 drizzle graza
  • 1 fresh parsley
  • 1 fresh parsley
  • 1 fresh parsley
  • 1 sour cream
  • 1 sour cream
  • 1 sour cream
  • 1 chives
  • 1 chives
  • 1 chives

Equipment

knifechopping boardChopsticksbaking trayparchment paperovenspoonpastry brush