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Posted by Jennifer (the student) on January 14, 2013


I have seen lots of pictures on Pinterset of the Hasselback potatoes and finally I decided to try them for myself. I am so glad I tried these potatoes they are so tasty, soft inside and crispy on the outside. I will be making theses often.

Inspired by Foodie Wife


  • 2 medium Yukon Gold potatoes
  • 1 TBSP olive oil
  • 1 TBSP unsalted butter
  • 1 garlic clove, thinly sliced
  • ½ tsp dried thyme
  • salt and pepper, to taste (I used Herbamare)


  1. Preheat oven to 400 degrees.
  2. Line baking sheet with foil or  parchment paper.
  3. Place a potato in a bowl of a large wooden spoon; the spoon will act as a guide when slicing the potato. Cut across at about 1/8 intervals, without cutting through the potato.
  4. In a small saucepan, melt the butter and whisk in the olive oil.
  5. Lightly brush prepared baking sheet with butter/olive oil.
  6. Drizzle the remaining butter/ olive oil.
  7. Season with rosemary, salt and pepper.
  8. Bake for 1 hour and 10 to 20 minutes.
  9. The flesh should be tender and the outside should be crispy.
  10. 10. Remove from the oven and serve.
  11. 11. Enjoy!


  • I have also seen versions of these potatoes with cheese that will be my next attempt.
  • These can also be made with Russet, New Potatoes or just regular baking potatoes.

♥ ♥

Chef In Training

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