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- 4 medium-sized Yukon Gold potatoes - 4 tablespoons unsalted butter, melted - 4 cloves of garlic, finely minced - 2 teaspoons fresh rosemary, finely chopped - 2 teaspoons fresh thyme, finely chopped - Fresh parsley, finely chopped (for garnish) - 1 teaspoon kosher salt - ½ teaspoon black pepper - 1 tablespoon extra virgin olive oil Gather these simple ingredients to create your Crispy Garlic Herb Hasselback Potatoes. Yukon Gold potatoes are perfect for this dish. Their creamy texture makes them ideal for roasting. You will need unsalted butter to add rich flavor. The minced garlic brings a wonderful aroma and taste. Fresh herbs like rosemary and thyme give a pop of flavor. Kosher salt and black pepper enhance all the tastes. Finally, extra virgin olive oil helps the potatoes crisp up nicely. Once you have everything, you are ready to start cooking. Trust me, every bite of these potatoes will be a delight. - Preheat the oven to 425°F (220°C). This helps the potatoes get crispy. - Rinse and dry the Yukon Gold potatoes. Clean them well to remove dirt. - Create thin slits in each potato using chopsticks as guards. This keeps your cuts even. - Cut down to about ¼ inch from the base. Avoid slicing all the way through. - Combine butter, garlic, herbs, salt, and pepper in a bowl. Use 4 tablespoons of melted butter. - Add 4 cloves of finely minced garlic. Toss in 2 teaspoons each of chopped rosemary and thyme. - Stir well until all ingredients mix together. This butter adds great flavor. - Brush potatoes with garlic herb butter. Make sure to coat the slits well for flavor. - Drizzle with 1 tablespoon of extra virgin olive oil. This helps them crisp up nicely. - Bake for 45-55 minutes. Baste halfway through for more flavor. - Check when they’re golden brown and crispy. Let them rest a few minutes before serving. Preheating the oven is key for crispy potatoes. Set your oven to 425°F (220°C) before you start. This ensures the heat is perfect for crisping. Basting is also important. Halfway through baking, spoon extra garlic herb butter over the potatoes. This adds more flavor and helps them brown nicely. To slice the potatoes evenly, use chopsticks as guides. Place a chopstick on each side of the potato. This keeps your knife from cutting all the way through. Use a sharp knife for clean cuts. A chef's knife works best for this task. It helps you cut thin slits without breaking the potato. Serve the potatoes on a rustic wooden board or a colorful platter. This makes them look appealing. Drizzle a bit of extra virgin olive oil on top for shine. Garnish with fresh parsley to add color. You can also place sprigs of rosemary around them for a beautiful finish. {{image_4}} You can make these potatoes even better. Adding cheese gives a rich twist. Try grating some sharp cheddar or Parmesan. It melts into the slits and mixes with the garlic. You can also mix in different herbs or spices. Basil and oregano work well. A pinch of smoked paprika adds a nice kick. You can cook these potatoes in an air fryer. This method cuts the time in half. It gives them a crispy finish with less oil. Just set it to 375°F (190°C) and cook for 25-30 minutes. If you want a smoky flavor, try grilling them. Wrap them in foil and place them on the grill. Cooking this way adds a nice char and taste. If you are vegan, you can swap the butter. Use coconut oil or olive oil instead. This keeps the flavor and makes it plant-based. For gluten-free options, you are already safe. The ingredients in this recipe are gluten-free, so enjoy without worry. To store leftover potatoes, let them cool first. Place them in an airtight container. They stay fresh for up to three days. When reheating, use an oven or toaster oven. This keeps the potatoes crispy. Heat them at 350°F (175°C) for about 15 minutes. You can add a drizzle of olive oil before reheating for extra crispiness. You can freeze Hasselback potatoes, but they may lose some texture. To prepare for freezing, let them cool completely. Wrap each potato tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible before sealing. They will last in the freezer for about one month. In the fridge, your leftover potatoes last three days. In the freezer, they can keep for up to one month. Look for signs of spoilage like mold or an off smell. If they feel mushy or have dark spots, it’s best to toss them. Crispy Garlic Herb Hasselback Potatoes take about 45 to 55 minutes to cook. The exact time varies based on your oven and the size of the potatoes. A good test is to poke a potato with a fork. If it goes in easily, they are ready. Preheating your oven to 425°F (220°C) helps achieve a crispy finish. The hot air cooks the potatoes evenly, making them tender inside with a crispy outside. Yes, you can use other types of potatoes. Yukon Gold is my favorite as it has a creamy texture. You can also try Russet or red potatoes. Each type gives a different taste and texture. Just keep in mind that cooking times may change slightly with different potatoes. Hasselback potatoes pair well with many dishes. Try serving them with grilled chicken, steak, or roasted vegetables. A fresh salad also balances the meal. You can add a creamy sauce or salsa on the side for extra flavor. The potatoes are versatile and complement many flavors. Crispy Garlic Herb Hasselback Potatoes are easy and fun to make. We explored key ingredients, including Yukon Gold potatoes, fresh herbs, and garlic butter. You learned tips for crispy results and ways to serve these tasty treats. Remember, you can tweak flavors or cooking methods to fit any diet. Store leftovers properly for later enjoyment. Whether you use the oven or air fryer, you can impress friends and family with this dish. Experiment and find your favorite twist on this classic recipe!

Crispy Garlic Herb Hasselback Potatoes

Discover the mouthwatering recipe for Crispy Garlic Herb Hasselback Potatoes that will elevate your dinner experience! With layers of golden, crisp potato infused with rich garlic and fresh herbs, these easy-to-make delights are perfect for impressing guests or enjoying a cozy night in. Click through to explore the full recipe and baking tips that guarantee perfectly crispy results every time! Your taste buds will thank you!
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Ingredients
  

4 medium-sized Yukon Gold potatoes

4 tablespoons unsalted butter, melted

4 cloves of garlic, finely minced

2 teaspoons fresh rosemary, finely chopped

2 teaspoons fresh thyme, finely chopped

1 teaspoon kosher salt

½ teaspoon black pepper

1 tablespoon extra virgin olive oil

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy finish.

    Rinse the Yukon Gold potatoes under cold water to remove any dirt, then dry them thoroughly with a clean towel.

      Using a sharp knife, create thin slits in each potato. Carefully cut down to about ¼ inch from the base, ensuring you don’t slice all the way through. To help with even slicing, you can place wooden chopsticks alongside each potato as a guard to stop the knife.

        In a small mixing bowl, combine the melted unsalted butter, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper. Stir well until all ingredients are fully incorporated.

          Arrange the sliced potatoes on a baking sheet lined with parchment paper for easy cleanup. Use a pastry brush to generously coat each potato with the aromatic garlic herb butter, making sure to let the mixture seep into the slits for maximum flavor.

            Drizzle the extra virgin olive oil over the top of the potatoes, enhancing their crispiness as they bake.

              Place the baking sheet in the preheated oven and bake for 45-55 minutes, depending on your oven and potato size, until the potatoes are tender and the edges are crispy. Halfway through baking, baste the potatoes with any leftover garlic butter to amplify the flavor.

                Once the potatoes are golden brown and crispy, remove them from the oven and allow them to rest for a few minutes before plating.

                  Just before serving, sprinkle the hasselback potatoes with freshly chopped parsley for a delightful splash of color and freshness.

                    Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4

                      - Presentation Tips: Arrange the potatoes on a rustic wooden board or a colorful ceramic platter. Drizzle with a bit of extra virgin olive oil before serving, and place a few sprigs of fresh herbs around for a beautiful finish.