Ingredients:

  • 4 medium Russet potatoes (about 8 oz / 225g each), scrubbed clean
  • 4 tablespoons (57g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons finely chopped fresh herbs (rosemary, thyme, and parsley mix)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (or sea salt)
  • ½ teaspoon black pepper
  • Optional: Flaky sea salt for finishing
  • Optional: Grated parmesan cheese for finishing

Instructions:

  1. Place a potato between two wooden spoons or chopsticks. This will prevent you from slicing all the way through.
  2. Make thin, evenly spaced slices (about ⅛ inch / 3mm apart) down to, but not through, the bottom of each potato.
  3. In a small bowl, combine the melted butter, minced garlic, chopped herbs, olive oil, salt, and pepper.
  4. Generously brush the garlic herb butter all over the potatoes, making sure to get in between the slices. Reserve any remaining butter mixture.
  5. Place the potatoes on a baking sheet and roast in a preheated oven at 400°F (200°C) for 45-60 minutes, or until the potatoes are tender and the edges are crispy and golden brown. Baste with the remaining butter mixture halfway through.
  6. Sprinkle with flaky sea salt and grated parmesan cheese (if using) during the last 5 minutes of cooking.
  7. Serve hot and enjoy the hasselback potatoes!