Herb Infused Hasselback Potatoes
Discover the crispy delight of Herb Infused Hasselback Potatoes, a perfect side dish combining earthy herbs and creamy potatoes, optimized for a tantalizing taste and aroma.
Prep time: 15 minutesCook time: 1 hourServes: 4
Ingredients
4 medium russet potatoes
1/4 cup olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp unsalted butter, melted
1/4 cup grated Parmesan cheese
1 tbsp lemon zest
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash and dry the russet potatoes thoroughly.
3. Slice each potato into thin slices without cutting all the way through, using two wooden spoons as a guide to avoid cutting through completely.
4. In a small bowl, mix olive oil, chopped rosemary, chopped thyme, garlic powder, salt, and black pepper.
5. Brush the herb-infused olive oil mixture generously over the potatoes, ensuring it seeps into the slices.
6. Place the potatoes on the prepared baking sheet and bake in the preheated oven for 45-50 minutes until crispy and golden brown.
7. Remove from the oven, drizzle melted butter over each potato, and sprinkle Parmesan cheese evenly.
8. Return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
9. Garnish with lemon zest before serving.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place potatoes on a baking sheet and warm in a preheated oven at 350°F for 10-15 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
