Description
Learn how to make Crispy Hasselback Potatoes that are buttery, golden, and full of flavor. This elegant yet easy side dish is perfect for holidays or weeknight dinners.
Ingredients
Scale
- Cooking spray or butter (for greasing)
- 8 medium russet potatoes
- 6 tablespoons unsalted butter, divided and melted
- 1 teaspoon Kosher salt (plus more for serving)
- 4 tablespoons Italian bread crumbs
- 3 tablespoons Parmesan cheese, grated
- 1 tablespoon chives, chopped
- 1 teaspoon fresh thyme, chopped
Instructions
- Preheat the Oven:
Set your oven to 425°F (220°C). Lightly grease a baking dish or sheet with cooking spray or melted butter. - Prepare the Potatoes:
Scrub the potatoes clean and pat dry. Using a sharp knife, make thin, even slices across each potato, cutting about ¾ of the way down — leaving the base intact so the potato stays together. - Pro Tip:
Place each potato between two wooden spoons or chopsticks while cutting. This helps prevent slicing all the way through. - Butter and Season:
Brush the potatoes generously with half the melted butter and sprinkle evenly with salt. Place them in the prepared dish, sliced side up. - Bake the Potatoes:
Roast for 45 minutes, brushing occasionally with the remaining butter as the layers start to fan open. - Add the Crispy Topping:
Combine bread crumbs, Parmesan, thyme, and a touch of butter. Sprinkle this mixture over the potatoes and bake for another 15–20 minutes, until golden and crisp on top. - Finish and Serve:
Remove from the oven, sprinkle with chopped chives, and season lightly with more salt. Serve hot, either plain or with sour cream or gravy on the side.
Notes
Slice potatoes ¾ of the way through — use chopsticks to guide the knife.
Baste often with butter to keep the layers crisp and flavorful.
Use high heat (425°F) for golden, crunchy edges.
Top with Parmesan and herbs in the final minutes for extra aroma and flavor.