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Two photos of garlic butter hasselback potatoes with crispy fanned slices, parmesan, and fresh herbs on a baking sheet.

Garlic Butter Hasselback Potatoes

Thinly sliced potatoes brushed with garlic butter and baked until crispy on the edges and fluffy in the center.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 4 Servings
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Yukon gold potatoes scrubbed
  • 4 tablespoons unsalted butter melted
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup grated parmesan cheese
  • Chopped fresh parsley for garnish

Equipment

  • Baking sheet
  • Two chopsticks or wooden spoons (as a cutting guide)
  • Pastry brush

Method
 

  1. Preheat oven to 425°F and line a baking sheet.
  2. Place each potato between two chopsticks and slice thinly across without cutting through.
  3. Tip: The chopsticks stop the knife so the slices stay connected.
  4. Whisk the butter, garlic, oil, thyme, salt, and pepper.
  5. Brush the garlic butter over the potatoes and between the slices.
  6. Bake 40 minutes, then brush with more butter.
  7. Sprinkle with parmesan and bake 15 minutes more until crispy.
  8. Garnish with parsley and serve.

Notes

Reheat in the oven or air fryer to restore the crisp edges.
Choose potatoes of equal size so they bake evenly.