Hasselback Potatoes

Ingredients

• 6 medium firm yellow potatoes, approximately 2-2.5 lb total
• 5 tbsp unsalted butter, melted, divided
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 0.33 cup fine dry breadcrumbs
• 0.25 cup Parmesan cheese, finely grated
• chopped parsley, for serving

Instructions

1. Heat oven to 425°F / 218°C.
2. Peel potatoes for classic presentation. (Chef's Notes explain that leaving skins on is a common modern variation.)
3. Place one potato between two chopsticks or wooden spoon handles. Cut thin crosswise slices approximately 1/8 inch apart. Do NOT cut all the way through — the bottom should remain connected.
4. Repeat with remaining potatoes.
5. Arrange cut-side up in a buttered baking dish or sheet pan.
6. Brush generously with a portion of melted butter. Season with salt and pepper.
7. Roast 30 minutes.
8. Remove pan. As potato slices begin to separate, brush again with butter. Allow butter to reach between slices.
9. Return to oven approximately 15 minutes.
10. Remove. Sprinkle with breadcrumbs.
11. OPTIONAL VARIATION ONLY: Add Parmesan now if using the Parmesan variation.
12. Brush or baste with remaining butter.
13. Roast another 10-20 minutes until centers are completely tender, outer slices are crisp, and breadcrumbs are deeply golden. Total roast is approximately 50-65 minutes depending on potato size.
14. Serve hot, optionally garnished with chopped parsley.

Nutrition

Chef's Notes

TRADITIONAL PRESENTATION: Peel potatoes. MODERN VARIATION: Skin may remain on if thoroughly scrubbed. PARMESAN: May be added during final 10-15 minutes. It is not part of canonical ingredient identity. GARLIC / HERBS: May be offered as a separate modern variation. Do not silently insert them into the base recipe. CRITICAL TECHNIQUE: Do not cut through the bottom. Butter must be applied more than once during roasting. Breadcrumbs belong near the end so they brown rather than burn. STORAGE: Best fresh. Reheat in oven or air fryer.

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