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Hasselback Potatoes

Hasselback potatoes bake until their thin, fan-like slices turn crisp and browned at the edges while the centers stay tender. A final brush of melted butter works into the slices for extra flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Resting time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 306
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium, scrubbed and dried
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 tbsp unsalted butter melted

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Set a potato between two chopsticks or wooden spoon handles and cut crosswise into 1/8-inch slices, stopping when the knife reaches the guides so the bottom stays intact.
  4. Arrange the potatoes on the baking sheet.
  5. Brush the potatoes all over with the olive oil.
  6. Season the potatoes with the salt and pepper.
  7. Bake for 30 minutes, until the slices begin to fan apart.
  8. Brush the potatoes with the melted butter, working it between the slices.
  9. Bake for 25 to 35 minutes more, until the edges are crisp and browned and a knife slides easily into the centers.
  10. Rest for 5 minutes before serving.

Notes

For even slices, keep the chopsticks or wooden spoon handles snug against the potato as you cut. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can lose their texture. For a dairy-free version, use vegan butter.