These crispy, herby hasselback potatoes are the perfect compliment to any dish — and we’re talking breakfast, lunch, or dinner! Pair with a roasted chicken, grilled steak, omelet, we bet anything will be delicious! Have other herbs on hand? Give them a try by mixing them in!
Makes: 6 servings
Total Time: 1 hour 15 minutes
· 6 Yukon gold potatoes, about 6 oz. each
· 4 tablespoons unsalted butter, melted
· 3 tablespoons olive oil
· 3 tablespoons fresh parsley, chopped
· Flaky sea salt and pepper, to taste
Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper. With a sharp knife, cut across each potato to create 1/8 inch sections, making sure not to cut all the way through the potato, but 2/3 of the way down. This will leave about ½ inch base at the bottom. Repeat with all potatoes.
Place the potatoes cut side up on the baking sheet, giving each one plenty of space.
In a small bowl, combine the melted butter, olive oil and parsley. Drizzle over the potatoes and use a pastry brush to spread evenly between the slices of each potato. Sprinkle generously with flaky sea salt and black pepper.
Roast in the oven for 30 minutes. After 30 minutes, use tongs to squeeze the base of the potato and open up the folds. Using a pastry brush, brush the mixture from the pan over the top of the potatoes and in the folds.
Roast another 30 minutes, until the largest potato is fork tender. Serve hot.