Hasselback Potatoes | Easy Oven Baked Hasselback Potatoes
Servings: 4 servings
Ingredients
- 4 Russet Potatoes
- 2 tbsp Olive Oil
- 3 cloves Garlic minced
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- Parlsey for garnish
Instructions
- Prep the Potatoes. Preheat your oven to 425°F. Scrub the potatoes clean and dry thoroughly. Place each potato between two wooden spoons or chopsticks. This stops the knife from slicing all the way through. Using a sharp knife, make thin, even cuts (about 1/8-inch apart) across the potato, stopping just before the bottom.
- Brush with Oil or Butter. In a small bowl, mix olive oil (or melted butter) with garlic, salt, and pepper. Carefully brush the mixture over the potatoes and into the slices. This step ensures each layer gets seasoned and crisped.
- Bake the Potatoes. Place the potatoes on a parchment-lined baking sheet. Bake uncovered for 45–60 minutes, depending on the size of your potatoes. Halfway through, baste the potatoes again with more oil or butter to deepen the flavor and enhance crispiness.
- Add Toppings. In the last 10 minutes of baking, sprinkle on shredded cheese, crumbled bacon, or additional herbs if desired. Let the cheese melt and bubble over the edges for added indulgence.
- Garnish and Serve. Remove from the oven and top with fresh herbs, more melted butter, or a dollop of sour cream. Serve hot and enjoy the beautiful accordion-like layers of flavor and texture.