Hasselback Potatoes with Garlic & Fresh Thyme
Hasselback Potatoes (or accordion potatoes) were first introduced in the 1700s by a restaurant located in Stockholm named Hasselbacken. I found several variations for this recipe, and I decided to play around a little. The next time you want to impress company, these take just a few minutes to prepare. They're versatile, too. You can even add cheese in between each slice, for extra gooey deliciousness!
Servings 4
Calories 162kcal
Ingredients
- 2 large Russet potatoes or 4 small Yukon Gold or Red Bliss Potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Kosher salt & black pepper
- Fresh thyme about 2 sprigs
- 1 garlic clove sliced thin, optional
Instructions
- Preheat the oven to 400°F.
- Line a Baking sheet with either foil, parchment paper or a silicone mat.
- Using a wooden spoon, “cradle” the potato. The bowl of the wooden spoon will act as a guide so that you can cut 1/8-inch thick slices, without cutting all the way through.
- Melt the butter and whisk into the oil.
- Lightly brush the mat with the olive oil/butter. Drizzle the remaining (or brush on) oil & butter onto each potato.
- If using the sliced garlic, insert one or two cloves into each potato.
- Season with salt & pepper. Lay the thyme sprig (or you can use dried herbs, to your preference) and bake for 1 hour to 1 hour and 20 minutes.
- These potatoes should turn out crisp on the outside and tender on the inside.