If you think baked potatoes can’t get any better, these Crispy Garlic Butter Hasselback Potatoes are about to change your mind. Each potato is sliced thin — almost all the way through — so the edges fan out and turn shatteringly crisp in the oven while the centers stay soft and buttery. Brushed generously with garlicky melted butter and finished with fresh herbs, they’re the kind of side dish that steals the whole show. This recipe was written for the @sizzlewithbella reel, which showed no written recipe.
Ingredients
- 6 medium russet potatoes, scrubbed
- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 tablespoons fresh parsley, chopped
- 1/2 cup shredded parmesan (optional, for extra crisp)
Instructions
- Preheat: Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice the hasselbacks: Place each potato between two chopsticks or wooden spoon handles (this stops the knife from cutting all the way through) and make thin crosswise slices about 1/8-inch apart, stopping about 1/4 inch from the bottom.
- Fan and season: Gently fan the slices apart with your fingers, brush with olive oil, and season with salt and pepper, getting some down between the slices.
- First bake: Roast for 30 minutes until the potatoes start to open up and the edges begin to crisp.
- Garlic butter brush: Stir the minced garlic into the melted butter with the thyme. Brush the potatoes generously with the garlic butter, making sure it seeps between the slices. If using parmesan, sprinkle it on now.
- Finish baking: Return to the oven for 20–25 minutes, brushing with more garlic butter halfway, until deep golden and very crisp at the edges.
- Serve: Transfer to a platter, drizzle with any remaining garlic butter, and shower with fresh parsley. Serve hot.
Pro tip: Smaller, evenly sized potatoes give the crispest, most even result. If the tops brown too fast, tent loosely with foil for the last 10 minutes — the inside still needs the time to go fluffy.
Estimated nutrition per serving: 310 calories, 6g protein, 38g carbs, 16g fat, 3g fiber.
