baked hasselback potatoes in cast iron skillet
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Easy Baked Hasselback Potatoes

Easy Baked Hasselback Potatoes are tender, crispy sliced potatoes dripping with butter and herbs. Simple and delicious with only 5 minutes of prep!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 7
Calories 353kcal
Author Christine Mello

Equipment

Ingredients

  • 7 medium russet potatoes
  • 8 tbsp unsalted butter melted
  • 1/4 cup olive oil
  • 2 tbsp dried parsley flakes
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • salt and pepper
  • sliced green onion and sour cream for topping optional

Instructions

  • Preheat the oven to 450°F.
  • Place a potato between the handles of 2 chopsticks or 2 spoon handles. Slice the potato into thin slices, stopping the knife about 1/4 of an inch from the bottom; the chopsticks will prevent you from slicing the potato all the way through. Repeat with the remaining 6 potatoes. Place the potatoes in an oven-proof skillet or on a baking pan.
  • In a small bowl, stir together the melted butter, olive oil, parsley, thyme and pepper. Brush the butter mixture over each potato, working the brush in between all the slices, using  your fingers to separate the slices.
  • Sprinkle each potato with sea salt. Bake on the center rack of oven until tender and crisp, about 50 - 55 minutes.
  • Serve hot with green onion and sour cream on the side

Notes

Note - salted butter may be used instead of unsalted. To keep from being too salty, you may reduce or omit sprinkling salt on potatoes prior to baking.

Nutrition

Serving: 1potato | Calories: 353kcal | Carbohydrates: 38.88g | Protein: 4.86g | Fat: 20.9g | Saturated Fat: 9.35g | Cholesterol: 34.4mg | Sodium: 98.25mg | Potassium: 903.54mg | Fiber: 2.92g | Sugar: 1.37g | Vitamin A: 410.92IU | Vitamin C: 12.86mg | Calcium: 38.04mg | Iron: 2.09mg