Hasselback Potatoes

Hasselback Potatoes


  • 4 lb. Yukon Gold potatoes
  • 8 tbs. (1 stick) butter, melted
  • 4 tsp. thyme leaves, chopped
  • ½ cup finely grated Parmesan cheese


  1. Preheat oven to 400°F.
  2. Using a mandolin slicer, thinly cut potatoes crosswise into 1/8-inch-thick slices. In a large bowl, toss potatoes, butter, thyme, 2 tsp. salt, and ½ tsp. pepper to coat. Working in batches, decoratively arrange potatoes upright in an 8-cup-capacity baking dish.
  3. Cover dish with foil and bake for 50 minutes, or until potatoes are slightly tender. Sprinkle Parmesan over potatoes and bake uncovered for 30 minutes, or until potatoes are tender and tops are golden and crisp. Cool for 10 minutes before serving.

Cover potatoes and keep warm in 200°F oven for up to 20 minutes

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