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Hasselback Potatoes

Delightfully crispy on the outside and fluffy on the inside, Hasselback Potatoes are an impressive side dish perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Swedish
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes Choose firm potatoes for the best results.
  • 3 tablespoons olive oil
  • 2 tablespoons butter, melted You can swap with coconut oil for a vegan option.
  • to taste none Salt
  • to taste none Pepper
  • as needed none Fresh herbs (such as rosemary or thyme) for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Rinse and dry your potatoes. Using a sharp knife, slice them thinly (about 1/8 inch apart), but be cautious not to cut all the way through. Placing a wooden spoon on either side of the potato can help ensure you don’t slice too deeply.
  3. In a bowl, mix the melted butter, olive oil, salt, and pepper. Brush this mix generously over the potatoes, making sure to get the seasoning between the slices.
Baking
  1. Place the potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 45-50 minutes, or until they are beautifully golden and crispy on the edges.
Garnishing
  1. Once the potatoes are baked, remove them from the oven and let them cool for a few minutes. Garnish with fresh herbs to add a burst of flavor and color.
  2. Serve hot and enjoy!

Notes

To store leftover Hasselback Potatoes, let them cool completely before placing them in an airtight container in the fridge. They can last up to 3 days when stored properly. For reheating, preheat your oven to around 375°F (190°C) and bake for about 10-15 minutes.