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Hasselback Potatoes

Adapted From Joy The Baker
Servings: 4


  • 4 Russet potatoes
  • 8-10 Garlic cloves grated
  • 4 Tablespoons unsalted butter melted
  • Coarse sea salt
  • 3 Tablespoons olive oil
  • 3-4 Tablespoons thyme
  • As much grated parmesan cheese as you dare


  • Preheat oven to 425 degrees F.
  • Give your potatoes a very good scrubbing since we’re leaving the skins on. Grate the garlic cloves and set aside.
  • Slice a thin layer off the bottom of each potato. This will serve to give them a solid base to rest on while they get sliced. Using a sharp knife, make slices across the potato, about 1/8 of an inch apart, slicing into them, but not completely through them. The slices should stay connected at the bottom. Repeat with each potato.
  • Starting at one end, begin to slide garlic slices and thyme in between potato slices until you reach the end of the potato. I found this to be the easiest method in preventing breakage. If you start sliding garlic -n- thyme in the middle you may end up having to shove in the garlic and risk breaking your nicely sliced potato.
  • Place potatoes on a baking sheet. Generously sprinkle potatoes with salt and drizzle with oil. Pour the melted butter over the potatoes and sprinkle with as much grated parmesan cheese as you dare.
  • Bake for 1 hour or until tender on the inside and crisp on the outside. Remove the pan about every 15 minutes to baste potatoes in the oil and butter from the pan.