Description
Perfectly golden, buttery, and crispy on the outside, these Hasselback potatoes are a show-stopping side dish topped with parmesan and served with a garlicky dip.
Ingredients
Scale
For the Potatoes:
- 3 medium russet or Yukon Gold potatoes
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 garlic clove, finely grated
- ¼ cup grated Parmesan cheese
- Fresh herbs or greens for garnish, parsley, chives, etc
For the Creamy Garlic Sauce:
- ¼ cup thick Greek yogurt or sour cream
- ¼ cup mayonnaise
- 1 garlic clove, finely grated
Instructions
- Preheat the oven to 400°F.
- Rinse the potatoes well and peel. Make thin, even cuts across the top, about â…› inch apart, stopping before slicing all the way through. Rest the potato between two chopsticks to help prevent cutting too deeply. Place the potatoes in a baking dish.
- In a small bowl, stir together melted butter, olive oil, grated garlic, salt, and black pepper.
- Brush the garlic butter mixture over the potatoes, making sure it gets down in between the slices.
- Bake for 45 to 50 minutes, baste them every ten minutes with the garlic butter drippings from the pan until the edges turn crisp and golden.
- While they cook, combine the Greek yogurt (or sour cream), mayonnaise, and grated garlic in a small bowl, stirring until smooth. Set aside for serving.
- Remove the potatoes from the oven, top them with Parmesan cheese and fresh herbs, and serve immediately with the creamy garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 490
- Sugar: 2.9 g
- Sodium: 1038.6 mg
- Fat: 33.9 g
- Carbohydrates: 39.2 g
- Fiber: 4.5 g
- Protein: 9.4 g
- Cholesterol: 35.9 mg