Herbed hasselback potatoes are an easy and unexpected side dish. Serve them with beef, chicken, turkey and more.
I have never made hasselback potatoes before. I know, you’re thinking, those are are really even cuts for a hasselback potato. It’s true, though and I didn’t use any tool other than the hasselback wood block cutting board to keep from slicing completely through the potato.
You’ll notice the potatoes before they are baked are very close. Don’t try to open them, you may break the potato in half. As it bakes, they will open up and the delicious compound butter will seep between the slices.
I actually melted the butter to brush on the potatoes, though very soft butter will work too. You can actually make the garlic herb butter a few days in advance which is helpful if you are serving these for the holidays or a party.
Once the potatoes come out of the oven, brush with more garlic herb butter. It may seem like a lot but it’s really not. Brushing them with butter helps them get slightly crispy and provides so much flavor.
These herbed hasselback potatoes would be delicious served with my hasselback chicken cordon blue. I know your guests will be impressed!
Herbed Hasselback Potatoes
A nice potato alternative for any entree.
Ingredients
- 4 smaller russet potatoes, about 4 inches in length
- ¼ pound garlic herb butter (recipe below)
- Salt, to taste
- Pepper, to taste
Garlic Herb Butter
- 1 stick unsalted butter, softened to room temperature
- 3 cloves garlic, chopped
- ⅛ cup fresh parsley leaves
Instructions
- Make garlic butter: Add butter, chopped garlic cloves and parsley to mini food processor. Process until garlic is barely noticeable and parsley is chopped. Remove from processor bowl and set aside.
- Preheat oven to 425 degrees F.
- Using 2 wooden spoons, or a hasselback potato cutting board. Make even cuts in each potato being extremely careful to NOT cut completely through potato. Place on a foil lined rimmed baking sheet. Repeat with remaining potatoes.
- Using a pastry brush, brush soft garlic herb butter over each cut potato. Bake in preheated oven a total of 40 - 50 minutes, brushing with the garlic herb butter half way through. By this time the potato should begin to fan out and butter will melt between slices.
- Remove from oven when potatoes are done and slightly crispy. Brush with more garlic herb butter. Serve immediately.
Recommended Products
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KitchenAid 3.5 Cup Mini Food Processor KFC3516 -
OXO 1.5" Natural Bristle Pastry Brush -
OXO Good Grips Non-Stick Pro Cookie Sheet -
Scanwood Beechwood Swedish Hasselback Potato Cutting Board -
Charcoal Companion CC2031 Hasselback Potato Slicing Rack - Bake or Grill Delicious Potatoes In Your Kitchen or BBQ
Don’t forget to check out the other awesome Holiday Side Dishes posted today:
- Balsamic Mustard Brussels Sprouts from Hezzi-D’s Books and Cooks
- Broccoli Cheese Casserole from A Kitchen Hoor’s Adventures
- Cheddar Green Bean Casserole from Kate’s Recipe Box
- Cranberry Leek Wild Recipe from The Complete Savorist
- Easy Southern Succatash from Blogghetti
- Herbed Hasselback Potatoes from Family Around the Table
- Honey Glazed Carrots from Dutch Oven Daddy
- Honey Roasted Carrots with Thyme from Sweet Beginnings
- Hot Honey Skillet Corn from Our Good Life
- Okra Casserole from The Spiffy Cookie
- Par-Baked Dinner Rolls from Karen’s Kitchen Stories
- Pepper Bacon Mac N Cheese from Simply Inspired Meals
- Roasted Garlic and Herb Mushrooms from Cook with Renu
- Sauteed Brussels Sprouts with Bacon from Renee’s Kitchen Adventures
- Sauteed Chayote Squash with Onions and Bacon from A Day in the Life on the Farm
- Slow Cooker Macaroni and Cheese from Palatable Pastime
Amy (Savory Moments)
Saturday 2nd of November 2019
I love potatoes and Hasselbacks are always sooo yummy! These look super and I know they'd be a hit!
Wendy Klik
Wednesday 30th of October 2019
Hasselback potatoes are always a hit. So delicious and impressive.
Hezzi-D
Wednesday 30th of October 2019
I've never made Hasselback potatoes but we make baked potatoes all the time. I need to give these a try!
Michelle De La Cerda
Wednesday 30th of October 2019
Love these. Melting the butter first is a great tip. The first time I tried to make these I use softened butter...I got more on my fingers than in the slits of the potatoes.
Karen
Wednesday 30th of October 2019
I love these! They make such a gorgeous presentation, and are such a nice elegant change from a baked potato.