Best Crispy Hasselback Potatoes Recipes

Crispy Hasselback Potatoes with Rosemary and Garlic image

Provided by @MakeItYours

Number Of Ingredients 5

3 pounds yukon gold potatoes
4 tablespoons bacon grease, (or olive oil)
5 garlic cloves
4 rosemary sprigs
Salt and pepper

Steps:

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16th - 1/8th inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.
Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.
Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

Crispy Hasselback Potatoes image

Provided by Kitchen Crew @JustaPinch

Categories Potatoes

Number Of Ingredients 9

4 Russet or Yukon Gold baking potatoes, washed
1/2 cup(s) butter
1/2 cup(s) olive oil
1/2 teaspoon(s) garlic powder
1 teaspoon(s) chopped rosemary, fresh
1 teaspoon(s) chopped thyme, fresh
2 tablespoon(s) chopped parsley, fresh
salt, for sprinkling
black pepper, for sprinkling

Steps:

Preheat the oven to 425 degrees. Slice potatoes in 1/4-inch slices being careful to slice them 3/4 of the way through (not all the way through). The potatoes need to stay together at the bottom (use a flat wooden spoon handle as a guide).
Set the potatoes on a cookie sheet lined with parchment paper. Brush the potatoes with olive oil on the back uncut side.
Roll them over and brush the oil on the sliced side.
Sprinkle with salt and pepper according (to taste).
Bake for 30 minutes.
While the potatoes are baking, melt the butter on the stove. Mix in the garlic powder, rosemary, and thyme.
After the potatoes bake for 30 minutes, brush them with the butter herb mixture. Bake them for another 30 minutes or until they are fork-tender in the middle. Large potatoes might have to cook 5 - 10 minutes longer.
When done baking, brush the potatoes one more time with the butter herb mixture. Re-season with more salt and pepper according to taste.
Sprinkle with chopped fresh parsley.