Crispy Hasselback Potatoes! Vertical slices and an extra-long roast in the oven makes these potatoes both beautiful and delicious. So many crispy edges! Perfect holiday side dish.
- 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
1 Preheat the oven to 425ºF.
2 Slice the potatoes: 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 Season the potatoes: 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 Bake for 1 hour and 15 minutes, or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.