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Crispy Hasselback Potatoes

Name: Crispy Hasselback Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 6 Yukon gold potatoes, about 6 ounces each; 4 tablespoons unsalted butter, melted; 3 tablespoons olive oil; 3 tablespoons chopped fresh parsley, plus more for garnish; Flaky sea salt, to taste

Vertical slicing and an extra-long roast in the oven make these potatoes beautiful, delicious, and crispy!

1 hr 30 min total 15 min prep 1 hr 15 min cook 6 287 cal

Ingredients

6 serv.

6 Yukon gold potatoes, about 6 ounces each
4 tablespoons unsalted butter, melted
3 tablespoons olive oil
3 tablespoons chopped fresh parsley, plus more for garnish
Flaky sea salt, to taste

Instructions

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1 Preheat the oven to 425ºF.
2 Set a potato on a cutting board and place a chopstick on either side of the potato. With a sharp, thin knife, make deep vertical cuts 1/8-inch apart, but without cutting all the way through the potato. The chopsticks should keep you from accidentally cutting too deeply or going all the way through. Place the potatoes with the cut side up in the baking dish, spaced a little apart so each one has some room. Fan the potatoes open slightly.
3 In a small bowl, combine the melted butter, oil, and parsley. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.
4 Or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot. Did you love this recipe? Let us know with a rating and review!