Hasselback Potatoes
Crisp-edged, tender-centered hasselback potatoes brushed with butter and olive oil, finished with Parmesan and thyme.
Servings: 4 servings
Calories: 250kcal
Ingredients
- 6 medium Yukon Gold or Maris Piper potatoes - about 900g / 2 lb
- 80 g unsalted butter melted - 1/3 cup
- 30 ml olive oil - 2 tbsp
- 3 g flaky sea salt - 1/2 tsp
- 2 g freshly ground black pepper - 1/2 tsp
- 15 g fresh thyme leaves - 1 tbsp
- 30 g grated Parmesan - 1/4 cup
Instructions
- Preheat oven to 220°C / 425°F. Scrub potatoes and dry thoroughly.
- Place each potato between two chopsticks and slice thinly across, leaving the base intact.
- Brush with olive oil and melted butter, coaxing some fat into the cuts.
- Roast until edges are deeply golden and centers tender, about 45-55 minutes, basting at 20-minute intervals.
- Sprinkle with Parmesan and thyme, return to oven for 5 minutes until crisped and aromatic.