Crispy Hasselback Potatoes (Oven-Baked)

Crispy Hasselback Potatoes (Oven-Baked)

🧺 Ingredients (serves 4)

• 4 large russet or Yukon Gold potatoes

• 4 tbsp unsalted butter, melted

• 2 tbsp olive oil

• 3 cloves garlic, minced (or garlic powder)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika (or smoked paprika 🔥)

• ½ tsp dried thyme or rosemary

• Optional toppings:

  • Chopped green onions

  • Parmesan cheese

  • Sour cream

  • Fresh herbs

🔪 Step 1: Prep the Potatoes

1. Wash and scrub potatoes well (leave skin on).

2. Place each potato between two wooden spoons or chopsticks.

3. Slice thin cuts ⅛ inch apart, stopping before cutting all the way through.

👉 The spoons stop you from slicing too deep — clutch move.

🧈 Step 2: Season & Wrap (First Bake)

1. Preheat oven to 400°F (200°C).

2. Mix:

   • Melted butter

   • Olive oil

   • Garlic

   • Salt, pepper, paprika, herbs

3. Place each potato on a piece of foil, slightly crimped into a bowl.

4. Brush generously, making sure seasoning gets between the slices.

5. Loosely wrap foil around each potato.

⏱ Bake 40–45 minutes until tender.

🔥 Step 3: Crisp Them Up (Second Bake)

1. Remove foil completely.

2. Place potatoes directly on a baking tray.

3. Brush again with remaining butter/oil.

4. Return to oven uncovered.

⏱ Bake 20–25 minutes, basting once halfway, until:

• Edges are crispy

• Tops are deep golden

🧀 Optional (But Highly Recommended)

During last 5 minutes:

• Sprinkle Parmesan between slices

• Or tuck in thin cheese slices (cheddar, gruyère)

🌿 Finish & Serve

• Sprinkle with green onions or parsley

• Add flaky salt if needed

• Serve hot with sour cream or garlic aioli

😮‍💨 Pro Tips

• Yukon Gold = creamier

• Russet = crispier

• The thinner the cuts, the crispier the edges

• Butter + oil combo = flavor + crunch

• These reheat beautifully in an air fryer