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Side Dishes

Hasselback Potatoes

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.


2 Servings

Total Time

1¼ hours

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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.

Step 1

For tender layers, thinly slice the potatoes crosswise, being careful not to cut through the bottom.

Step 2

For crumb topping in every bite, place the mixture on tops and in between layers of potatoes.

Nutritional Facts

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