Ingredients:
- 4 medium-sized potatoes (russet or Yukon Gold work well)
- 2-3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 2-3 cloves garlic, minced (optional)
- 2-3 tablespoons grated Parmesan cheese (optional)
- Fresh herbs like rosemary or thyme, chopped (optional)
Instructions:
- Preheat your oven to 425°F (220°C).
- Scrub the potatoes under running water to remove any dirt. Pat them dry with a clean kitchen towel.
- Place a potato on a cutting board. Starting from one end, make thin slices across the potato, but be careful not to cut all the way through. You want to leave about 1/8 inch (3 mm) at the bottom intact, so the slices stay connected. You can place chopsticks or wooden spoons on either side of the potato to act as a guide for your knife.
- Repeat this process with the rest of the potatoes.
- Place the sliced potatoes on a baking sheet lined with parchment paper or aluminum foil.
- Drizzle olive oil over the potatoes, making sure to get it in between the slices. You can use a brush or your hands to evenly coat the potatoes.
- Season the potatoes with salt and black pepper. If you’re using minced garlic, you can sprinkle it over the potatoes now.
- Optionally, sprinkle grated Parmesan cheese over the potatoes for extra flavor.
- Bake the potatoes in the preheated oven for about 45-55 minutes, or until the edges are crispy and the potatoes are cooked through. You can test for doneness by inserting a knife into the center of a potato – it should go in easily.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
- Garnish with fresh chopped herbs like rosemary or thyme before serving, if desired.
- Enjoy your delicious Hasselback potatoes as a side dish or as a tasty snack!
