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Fan-sliced potatoes baked buttery crispy.

Hasselback Potatoes Recipe

Fan-sliced potatoes baked buttery crispy. Swedish side with ruffled edges, fluffy inside.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Side Dish
Cuisine: Swedish
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 6 medium Yukon Gold potatoes 6-8 oz each
  • 4 tbsp unsalted butter melted
For the Garlic Butter Baste
  • 3 tbsp unsalted butter melted
  • 2 garlic cloves minced
  • 1 tsp fresh thyme leaves
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp grated parmesan optional

Equipment

  • Baking sheet
  • Sharp knife
  • Pastry brush
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 425°F. Line baking sheet with foil. Place one potato flat on cutting board. Set chopsticks parallel on sides as slice guides.
  2. Slice potato ⅛-inch thick crosswise using sharp knife, stopping at chopsticks for fan hinge. Repeat for all.
  3. Pat potatoes dry with paper towels. Arrange fans on baking sheet standing up. Brush tops and sides with 4 tbsp melted butter using pastry brush till glistening.
  4. Bake middle rack 30 minutes till skins crisp light gold and slices start fanning. Mix garlic, thyme, salt, pepper, remaining butter in bowl with spoon for baste.
  5. Pull sheet. Brush garlic butter between every slice using pastry brush tip, work gentle. Sprinkle parmesan if using with measuring spoon. Bake 35-40 minutes more, basting every 15 minutes. Fans spread wide, edges deep golden.
  6. Rest 5 minutes on sheet. Transfer to platter with spatula. Garnish extra thyme. Serve hot fanned tall.

Notes

  • Uniform medium potatoes stand best; big ones topple. Chopsticks prevent full cuts.
  • Baste often keeps moist, amps flavor deep in fans.
  • Cheese optional but melts fan-filling gooey. Leftovers reheat 400°F 10 minutes.