Perfectly Roasted Herb-Infused Hasselback Potatoes

It takes a lot to call a recipe perfect, but this one actually did turn out as perfect as you can imagine. The potatoes fanned out just like in all the Insta photos and the taste was amazing. I think the trick to getting the potatoes to fan out was putting the herb in between each slice and to cook them on a baking sheet with plenty of space between the potatoes.

The recipe we used called for fresh sage leaves, but we didn’t have enough so we substituted mint leaves on the last potato. I have to say, this was a great substitution. Don’t get me wrong, both versions were great, but the one with mint had a bright summery taste and we’ll use the mint next time. I even think you could use rosemary if you want to go in that direction.

Hasselback Potatoes
  • 6 medium Yukon Gold Potatoes
  • Extra Virgin Olive Oil
  • Sea Salt and fresh ground pepper
  • Fresh sage leave or mint leaves
  • 1/2 cup of Garlic Butter – see this recipe if needed.
  • Fresh parsley or chives, for serving
  • Red Pepper Flakes
  1. Preheat oven to 425°F and line a baking sheet with parchment paper
  2. Place one of the potatoes on a cutting board and lay butter knives, chop sticks, or pencils along the side to guide your cutting. Using a sharp knife, cut 1/8 inch slices crosswise across the potato. Stop when your knife reaches the guide. Repeat with the remaining potatoes.
  3. Place the sliced potatoes onto the baking sheet. Drizzle with the olive oil and sprinkle the sea salt and pepper across the potatoes. Use your hands to coat each potato. Try your best to get all olive oil, sea salt, and pepper down in between each slice without breaking the slice at the base of the potato.
  4. Slide a sage leaf or a mint leaf (whichever you’ve decided to use) down between each slice in the potato. This will help the potatoes fan open as you cook them.
  5. Place the potatoes onto the parchment lined baking sheet with plenty of space between each potato. Drizzle with a little more olive oil and then roast for 50 minutes.
  6. Remove the potatoes from the oven and brush them with the garlic butter. Then roast for another 25 minutes, until the potatoes are tender in the middle and crisp around the edges.
  7. Season to taste with salt and pepper and top with the chopped parsley or chives. Sprinkle the red pepper flakes to get your desired pop of heat.

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