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Home » Potato » Hasselback Potatoes with Thyme

Hasselback Potatoes with Thyme

Published: Jan 3, 2016 · Modified: Nov 8, 2019 by Sabrina

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After making hasselback potatoes a few months ago for the first time, I wished I had them in my life sooner.

Hasselback Potatoes with Thyme

Now hasselbacks are definitely my go-to potato over your typical baked potato. All of those thin slices get irresistibly crispy on the outside, while the insides are soft and creamy.

Hasselback Potatoes with Thyme

The combination of olive oil, butter and thyme provide amazing flavor. Rosemary is my other go-to herb for these potatoes. I like to finish them off with an extra drizzle of olive oil or butter for moisture and a good sprinkling of chunky salt. Potatoes love salt, so it’s hard to overdo it here.

Hasselback Potatoes with Thyme

This simple potato recipe goes well a multitude of dishes and is great for any season. If you don’t already have hasselbacks in your recipe arsenal, this is the time!

Hasselback Potatoes with Thyme

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Hasselback Potatoes with Thyme


  • Author: Sabrina Russo
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings 1x
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Description

Hasselback potatoes are definitely my go-to potato over your typical baked potato. All of those thin slices get irresistibly crispy on the outside, while the insides are soft and creamy.


Ingredients

Scale
  • 2 medium Russet or Yukon Gold Potatoes, scrubbed & dried
  • Extra virgin olive oil, as needed
  • Kosher salt
  • 2 tbsp butter, sliced very thin, plus more for drizzling (omit if vegan)
  • 1–2 sprigs thyme
  • Chunky sea salt (such as fleur de sel), for garnish

Instructions

  1. Heat oven: Preheat oven to 400°F.
  2. Slice & season potatoes: Lay potatoes flat and slice 1/8 to ¼-inch thick slits across the potato, about ¾ of the way through. Lightly coat in olive oil. Season with salt on the outside and between each slit. Wedge a sliver of butter between every few slices of the potato, and a small piece of thyme (stem intake) between the alternate slices. If omitting butter, make sure to coat well with oil between each slice.
  3. Bake & serve: Bake in the center rack of the oven for about 1 hour or until potatoes are fork tender and crispy on the outside. Discard thyme stems. Drizzle with melted butter or olive oil, and sprinkle with chunky salt. Enjoy.
  • Category: Side
  • Method: Bake
  • Cuisine: Swedish, American

Nutrition

  • Serving Size: 1 potato
  • Calories: 331
  • Sugar: 1g
  • Sodium: 12.3mg
  • Fat: 19g
  • Saturated Fat: 8g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 5g

Keywords: hasselback, potatoes

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Hasselback Potatoes with Thyme

Hasselback Potatoes with Thyme
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Reader Interactions

Comments

  1. Burp! Appetit says

    March 13, 2016 at 7:06 am

    Gorgeous shots Sabrina! You’ve made these potatoes look absolutely sexy

    Reply
    • Sabrina says

      March 13, 2016 at 9:01 am

      Haha thanks, Josephine 🙂

      Reply
  2. savormania says

    February 06, 2016 at 11:44 am

    Incredible photos! Your potatoes look amazing!

    Reply
    • Sabrina says

      February 07, 2016 at 4:37 pm

      Thank you so much!

      Reply
  3. savorthebestcooks@gmail.com says

    January 07, 2016 at 11:56 am

    That looks lovely! Hasselback potatoes are one of my favorite ways to prepare potatoes……they are delicious as a sweet potato as well. I love you post!

    Reply
    • Sabrina says

      January 07, 2016 at 12:05 pm

      Thanks so much, Pat! I’ll have to try a version with sweet potatoes soon!

      Reply
  4. Lynn | The Road to Honey says

    January 07, 2016 at 10:53 am

    Such a beautiful recipe Sabrina. I always find that Hasselback potatoes make the standard potato so much more elegant. And nothing beats that nice crisply outer skin.

    Reply
    • Sabrina says

      January 07, 2016 at 11:49 am

      I completely agree :). Thank you, Lynn!

      Reply
  5. Sweet and Savoury Pursuits says

    January 05, 2016 at 9:47 pm

    Sounds delicious and the photos are beautiful!

    Reply
    • Sabrina says

      January 07, 2016 at 11:48 am

      Thanks so much!!

      Reply
  6. Allison says

    January 05, 2016 at 8:06 pm

    Oh yum! These look perfect Sabrina!

    Reply
    • Sabrina says

      January 07, 2016 at 11:48 am

      Thanks, Allison!

      Reply
  7. Anna @ shenANNAgans says

    January 05, 2016 at 6:15 am

    I happened upon your blog, and wowza…. you got some serious food porn going on. Your photos are amazing! Love the potatoes too, aint nothin’ plain about these beauties. 🙂

    Reply
    • Sabrina says

      January 05, 2016 at 10:10 am

      Thank you so much, Anna!

      Reply
  8. Jasmine S. says

    January 04, 2016 at 9:51 am

    Your photos are stunning!

    Reply
    • Sabrina says

      January 05, 2016 at 10:10 am

      Thanks so much, Jasmine!

      Reply
  9. Sophestry says

    January 04, 2016 at 5:06 am

    Reblogged this on sophiasramblings and commented:
    I need to try this!

    Reply
  10. Sweta (My Indian Dietitian) says

    January 03, 2016 at 8:02 pm

    Happy New Year Sabrina. So glad to have found another dietitian!!
    Here’s to a New beginning and New adventures in the New Year!
    Wishing you and yours a happy, HEALTHY and prosperous New Year!!

    Reply
    • Sabrina says

      January 05, 2016 at 10:09 am

      That’s very sweet :). Happy new year, fellow-dietitian!

      Reply

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About Me

Hey, my name's Sabrina. I live in NYC and have professional work experience as both a dietitian and a cook. My time working for a top food photographer and chef helped make my blog what it is today. My Three Seasons is focused on seasonal ingredients, proper seasoning and cooking like a seasoned chef.
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