Hasselback Potatoes for Two

close up side view of hasselback potatoes topped wth sour cream.

5 from 1 vote

Add a special flair to any dinner with these Hasselback Potatoes. These potatoes are basted with seasoned butter and baked until tender on the inside and crispy on the outside.

Prep Time5

Cook Time1 20

Total Time1 25

Course: Side Dish

Cuisine: American

Servings:

Calories: 517kcal

Author: Abbey McDermott

Ingredients

2 large Russet potatoes
2 tablespoons unsalted butter
2 tablespoons olive oil
¼ teaspoon dried parsley
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon black pepper
¼ teaspoon Kosher salt

Instructions

Preheat the oven to 400℉. Line a quarter sheet pan with aluminum foil. Set aside.
Place a potato on a cutting board in between the handles of two wooden spoons. Using a sharp knife, cut thin slices (⅛-inch) in the potato. The wooden spoon handles will prevent the knife from slicing completely through the potato. Repeat with the other potato. Transfer the potatoes to the prepared pan.
In a small saucepan, melt the butter and stir in the olive oil and seasonings. Brush the potatoes with ⅓ of the butter mixture making sure to get it in between the slices.
Bake the potatoes for 30 minutes. Brush half of the remaining butter on the potatoes. Bake for another 30 minutes. Brush the remaining butter mixture on the potatoes. Bake for another 15-20 minutes or until fork-tender.
Garnish with sour cream and fresh parsley or chives. Serve.

Notes

Cut thin, even slices for even cooking. Use chopsticks or wooden spoons as a guide to prevent your knife from accidentally slicing all of the way through the potatoes.
The total baking time will depend on the size of the potatoes.

Nutrition