Hasselback Potatoes

5 from 1 vote

These garlic and herb flavored Hasselback Potatoes are crispy on the outside and perfectly tender on the inside for a delicious side dish that’s sure to be a hit!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 486kcal

Author: Kadee & Desarae

Ingredients

½ cup extra virgin olive oil
4 garlic cloves minced
½ teaspoon onion powder
1 tablespoon fresh rosemary minced (or 1 teaspoon dry)
1 tablespoon fresh parsley minced (1 teaspoon dry)
1 tablespoon salt divided
½ teaspoon black pepper
4 russet potatoes large
¼ cup Parmesan
optional
2 slices bacon cooked and crumbled

Instructions

In a small bowl combined extra virgin olive oil, garlic, onion powder, rosemary, parsley, salt, and black pepper. Stir to combine and set aside.
Throughly scrub potatoes, and slice partially through (about ⅛th of an inch from the bottom). You can use chopsticks as your guide by placing a chopstick on either side of the potato. This will stop the knife from cutting through. Make ⅛ inch slices all the way down the potato.
Rub each potato throughly with olive oil mixture and including in between the slits.
Place in a 9x13 baking dish that has been coated with olive oil. Sprinkle on a little extra salt.
Bake in a 425° F oven uncovered for about 45 mins or until fork tender.
After baking, top with addition herb oil mixture, and if desired - bacon and grated parmesan. Serve immediately.

Video

Notes

Scrub the potatoes: Be sure to give your potatoes a thorough cleaning by scrubbing them well and then patting them dry with a paper towel.
Use chopsticks as a guide: Place chopsticks on each side of the potato while slicing to prevent cutting all the way through.
Storing: Store leftovers in a single layer in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven or air fryer for about 10-15 minutes until they’re warmed through and crispy. I don’t recommend microwaving, as it may make them soggy.

Nutrition