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Classic Hasselback Potatoes
Traditional dish · Swedish
Thinly sliced potatoes baked until crispy on the outside and tender on the inside, brushed with butter and seasoned with herbs.
Ingredients
- Russet Potatoes4 large
- Unsalted Butter4 tablespoons, melted
- Fresh Rosemary1 tablespoon, finely chopped
- Fresh Thyme1 tablespoon, finely chopped
- Salt1 teaspoon
- Black Pepper1/2 teaspoon
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Wash and scrub the potatoes thoroughly. Do not peel.
- 3
Place a potato between two wooden spoons or chopsticks to prevent cutting all the way through. Make thin slices about 1/8-inch apart along the length of the potato.
- 4
Arrange the sliced potatoes on a baking sheet lined with parchment paper.
- 5
In a small bowl, whisk together the melted butter, chopped rosemary, chopped thyme, salt, and pepper.
- 6
Brush the butter mixture generously over the potatoes, making sure to get some between the slices.
- 7
Bake for 45-60 minutes, or until the potatoes are tender and the edges are golden brown and crispy. You can brush with more butter halfway through baking if desired.
- 8
Serve hot.
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