Hasselback Potatoes are fun because they're like baked potatoes that are sliced and ready to eat. Plus, the crunchy bread crumb topping is a nice foil for the potato's creamy interior.
Yukon golds are the best potato for this recipe because they’re super creamy and buttery even before you add the bread crumb topping.
Preheat oven to 400°.
Combine bread crumbs, Parmesan, 1 Tbsp. butter, garlic, thyme, zest, rosemary, salt, and pepper.
Slice ⅛-inch off bottoms of potatoes, then thinly slice crosswise nearly all the way through. (Leave ⅛-inch at bottom to hold potatoes together.) Place potatoes in an 8×8-inch baking dish.
Drizzle remaining 2 Tbsp. butter over potatoes and between layers. Press bread crumb mixture on tops of potatoes to adhere.
Cover potatoes with foil; bake until fork-tender, about 1 hour.
For tender layers, thinly slice the potatoes crosswise, being careful not to cut through the bottom.
For crumb topping in every bite, place the mixture on tops and in between layers of potatoes.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 57mg 19%
Sodium 1367mg 56%
Carbs 44g 14%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.