Hasselback Potatoes (aka Potato Fans)

Hasselback Potatoes, or Potato Fans in our house, are one of my favorite budget-friendly side dishes. Crispy on the outside and tender, buttery on the inside, they feel fancy but are easy to make, versatile enough to pair with almost any main dish, and kid-friendly while still impressing guests. These Hasselback potatoes are proof that simple ingredients can turn into something special. Crispy, buttery, and endlessly customizable, they’re the kind of side dish you’ll come back to again and again.

Author: Weelicious

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Servings: 4 servings

Calories: 243 kcal per serving

Ingredients

4 - Yukon gold potatoes
2 tablespoons - olive oil
2 tablespoons - butter
1 tsp - kosher salt

Instructions

Preheat oven to 475°F.
Cut a thin slice off the bottom of each potato so they lay flat.
Using a sharp knife, make 20–30 thin slices lengthwise across the top of each potato, about ¼ inch apart, leaving about ½ inch at the bottom intact. Don't cut all the way through!
Mix the melted butter and oil in a bowl.
Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
Brush the potatoes with the remaining oil/butter mixture and cook for an additional 30-45 minutes or until skin is golden and serve.

Nutrition