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Hasselback Potatoes

Hasselback potatoes roast cut-side up at 425°F until their centers are tender and their thin edges are crisp and browned. Butter and olive oil brushed into the slices help each potato bake evenly and develop golden edges.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting time 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 307
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with foil.
  3. Set a potato between two wooden spoons or chopsticks and cut crosswise into 1/8-inch slices, stopping when the knife hits the guides so the potato stays intact at the bottom; repeat with the remaining potatoes.
  4. Arrange the potatoes cut-side up on the baking sheet.
  5. Brush the potatoes all over with the melted butter and olive oil, working some into the cuts.
  6. Season with the salt and pepper.
  7. Roast for 55 to 70 minutes, brushing the potatoes with the fat on the pan after 30 minutes, until the centers are tender when pierced with a knife and the edges are crisp and browned.
  8. Let rest for 5 minutes before serving.

Notes

For even slices, keep the wooden spoons or chopsticks snug against the potato as cutting guides. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a dairy-free option, use a plant-based butter in place of the unsalted butter.