Crispy Hasselback Potatoes

Vertical slicing and an extra-long roast in the oven make these potatoes both beautiful and delicious. Look at all those crispy edges!

  • Prep time: 15 minutes
  • Cook time: 1 hour, 15 minutes

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

Method

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.

Crispy Hasselback Potatoes

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.

Crispy Hasselback Potatoes

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.

Crispy Hasselback Potatoes