Basic Hasselback Idaho Potatoes

Basic Hasselback Idaho Potatoes
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 5 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    4 People
  • VIEWS
    29

Elevate your potato game with these stunning Hasselback Idaho potatoes! With a delightful combination of crispy edges and a fluffy, melt-in-your-mouth interior, this dish is guaranteed to impress. Infused with aromatic rosemary and garlic butter, it's a symphony of flavors and textures that will leave you craving more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    67 g
  • Cholesterol
    31 mg
  • Fiber
    5 g
  • Protein
    8 g
  • Saturated Fat
    7 g
  • Sodium
    101 mg
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

02

Step

Fill a large bowl with cold water and stir in lemon juice; set aside. (2 minutes)

03

Step

Slice off the bottom of a potato lengthwise to create a stable base for cutting. Place potato between two chopsticks. Cut slits 1/4 inch apart, using the chopsticks as a guide to prevent cutting all the way through; the slices should remain connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place cut potato in the prepared lemon water while you cut remaining potatoes. (20 minutes)

04

Step

Melt butter in a small saucepan over medium heat. Remove from heat. Stir in rosemary sprigs, garlic slices, salt, and pepper. Allow to infuse for 2 to 3 minutes, letting the flavors meld. (5 minutes)

05

Step

Remove potatoes from the water, pat them dry thoroughly, and place them on a baking sheet. Brush potatoes generously with some of the garlic rosemary butter mixture. Make sure to get the butter into the slits. (5 minutes)

06

Step

Bake potatoes in the preheated oven for 30 minutes. Brush with more of the butter mixture, ensuring it flows down into the fanned potato slices. Continue baking until potatoes are tender and crisp, about 30 minutes more. (60 minutes)

07

Step

Remove potatoes from the oven and brush them with the remaining butter mixture. Sprinkle with additional salt, if needed, and garnish with chopped fresh parsley. Serve immediately and enjoy! (5 minutes)

For extra crispiness, broil the potatoes for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Feel free to experiment with other herbs like thyme or sage in the butter mixture.
If you don't have chopsticks, you can use wooden spoons or simply be very careful when making the slits.
Make sure you dry the potatoes well after soaking them in water, otherwise the butter won't crisp them properly in the oven.

Damon Pfeffer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 9 Ratings)
Total Reviews: (7)
  • Herbert Hyatt

    My kids devoured these. A definite win!

  • Tatyana Lind

    The herb butter is key. Don't skip that step!

  • Constance Oconnell

    These were amazing! So easy to make and everyone loved them.

  • Meghan Walsh

    I used thyme instead of rosemary and it was still delicious.

  • Dejon Pacocha

    Next time, I'm going to try adding some grated Parmesan cheese during the last 10 minutes of baking.

  • Walton Spinka

    Don't be afraid to really get the butter down into the slices. That's where all the flavor is!

  • Reta Zieme

    I found that using smaller potatoes worked better for me.

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