Hasselback Potatoes
Ingredients
- 8 medium-sized Russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- Fresh thyme leaves for garnish
- Flaky sea salt for finishing
Instructions
- Start by preheating your oven to 425°F. This high heat will ensure a crispy skin on your potatoes.
- Place a potato between two chopsticks or wooden spoons to act as a guide, preventing you from slicing all the way through. Carefully make thin slices about 1/8 inch apart. Repeat with all the potatoes.
- In a small bowl, whisk together the olive oil, melted butter, minced garlic, dried thyme, salt, pepper, and paprika. Brush this mixture generously over and between the slices of each potato.
- Arrange the potatoes in a single layer in a baking dish. Bake in the preheated oven for about 50-60 minutes, or until the potatoes are golden and crispy. Halfway through, baste the potatoes with the oil and butter mixture pooled at the bottom of the dish for extra crispiness.
- Once done, let the potatoes rest for a couple of minutes. Sprinkle with fresh thyme leaves and a pinch of flaky sea salt for an extra burst of flavor and texture.
Nutrition
Calories: 198kcalCarbohydrates: 39gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 115mgPotassium: 896mgFiber: 3gSugar: 1gVitamin A: 131IUVitamin C: 12mgCalcium: 33mgIron: 2mg
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