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Hasselback Potatoes
Swedish accordion-style baked potatoes with crispy fanned edges and a garlic-herb butter. Making the cuts at even 3mm intervals, not going all the way through, lets the potato fan out into crisp, buttery slices as it roasts.
Total time
75 min
Prep
15 min
Cook
60 min
Difficulty
easy
Cuisine
European
comfortvegetarianbaked
Ingredients
4medium russet potatoes
4 tbspsoftened butter
3 clovesgarlic, minced
1 tbspfresh rosemary
1 tbspfresh thyme
¼ cupparmesan, grated
sour creamto serve
saltto taste
Instructions
1
Make thin cuts ¾ of the way through potatoes at 3mm intervals.
2
Mix butter with garlic and herbs; push into cuts.
3
Roast at 425°F for 50-60 minutes until fan edges are crispy.
4
Scatter parmesan over in last 10 minutes. Serve with sour cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
380
Protein
23.3g
Fat
28.8g
Carbs
7.4g
Fiber
1g
Sodium
908mg
Reviews
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★★★★★
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