Crispy on the outside, tender on the inside—these buttery Hasselback Potatoes make an elegant and delicious side dish for any meal.

Scale

4 medium russet or Yukon gold potatoes

3 tablespoons melted butter

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon salt

¼ teaspoon black pepper

1 teaspoon fresh thyme or rosemary

2 tablespoons grated Parmesan (optional)

Fresh parsley, for garnish

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1. Preheat oven to 425°F (220°C).

2. Wash potatoes and slice thinly without cutting through.

3. Mix butter, olive oil, garlic, salt, pepper, and herbs.

4. Brush potatoes with half the mixture and bake 30 minutes.

5. Brush again with remaining butter and bake 25–30 minutes more.

6. Sprinkle Parmesan if desired, garnish with parsley, and serve.

Use chopsticks as slicing guides.

Add cheese halfway through baking for an indulgent twist.

Reheat in oven to restore crispness.