Hasselback potatoes

Ingredients

• 4 medium potatoes Potatoes (Russet or Yukon Gold, scrubbed; skins left on for texture)
• 1 tablespoon Kosher Salt (for boiling water)
• 2 tablespoons White Vinegar (helps potatoes keep their shape while boiling)
• 2 tablespoons Extra Virgin Olive Oil (for garlic‑rosemary butter)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 3 cloves Garlic (minced)
• 1 teaspoon Fresh Rosemary (chopped)
• 1 tablespoon Fresh Parsley (chopped and warmed in butter)
• ½ teaspoon Black Pepper (freshly ground)

Instructions

1. Slice the potatoes

   Wash the potatoes, then place two chopsticks (or wooden spoons) on either side of each potato and slice thinly, about 1/8‑inch apart, keeping the slices attached.

   Time: PT10M

2. Parboil the potatoes

   Bring 4 quarts of water to a boil, add 1 tbsp kosher salt and 2 tbsp white vinegar, then add the sliced potatoes. Boil until just tender when pierced with a fork (8‑10 minutes).

   Time: PT10M

   Temperature: 212°F

3. Drain and dry

   Drain the potatoes in a colander and let them steam dry for 2 minutes.

   Time: PT2M

4. Make garlic‑rosemary butter

   In a skillet over low heat, melt 4 tbsp butter with 2 tbsp olive oil, add minced garlic and ½ tsp salt, and cook for 5 minutes without browning. Add chopped rosemary, remove from heat, and let infuse for 15 minutes, then discard the rosemary stems.

   Time: PT20M

   Temperature: low (≈250°F)

5. Preheat the oven

   Preheat the oven to 400°F while the butter is infusing.

   Time: PT5M

   Temperature: 400°F

6. First bake

   Place the potatoes on a lined baking sheet, drizzle half of the garlic‑rosemary butter over them, and bake for 25 minutes, flipping halfway through.

   Time: PT25M

   Temperature: 400°F

7. Add garlic bits and finish baking

   Remove the sheet, spoon the remaining butter over the potatoes, sprinkle the toasted garlic bits from the skillet bottom, and return to the oven for another 20 minutes until the edges are deep golden and crisp.

   Time: PT20M

   Temperature: 400°F

8. Finish with parsley

   Warm the chopped parsley in any remaining butter, then sprinkle over the hot potatoes before serving.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

30g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes, Red potatoes
• Instead of Kosher Salt: regular table salt
• Instead of White Vinegar: apple cider vinegar
• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, ghee
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh Rosemary: dried rosemary (½ tsp)
• Instead of Fresh Parsley: cilantro

Equipment Needed

• Large Pot
• Skillet
• Baking Sheet
• Knife
• Cutting Board
• Chopsticks
• Measuring Spoons
• Oven Mitts
• Basting Brush or Spoon

Critical Steps — Do Not Skip

• Slice potatoes evenly using chopsticks to keep slices attached.
• Infuse butter with rosemary off the heat to avoid burning garlic.
• Add garlic bits only during the final 10‑15 minutes to prevent bitterness.
• Parboil potatoes just enough to soften the interior before baking.

Chef Tips from the Video

• Use a mandoline for uniform slices if you have one.
• Pat the boiled potatoes dry before tossing with butter for better crisping.
• Add a pinch of smoked paprika to the butter for a subtle smoky flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat in a 375°F oven to retain crispness.

Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 2 months. Reheat directly in the oven.

Room temperature: Best served hot; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Slice potatoes a day ahead and keep them submerged in water to prevent browning.
• Prepare the garlic‑rosemary butter in advance; refrigerate and gently reheat before using.
• Parboil the potatoes, cool, and refrigerate; finish baking when ready to serve.

Frequently Asked Questions