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Pioneer Woman Hasselback Potatoes

Pioneer Woman Hasselback Potatoes - recipe card
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These Pioneer Woman-style Hasselback Potatoes are a showstopping side dish with crisp, fan-like edges and a tender, buttery interior. The classic method is elevated with a savory herb butter and a crispy panko topping, all baked to golden perfection. Perfect for holiday dinners or an impressive weeknight twist on baked potatoes.

Ingredients

Scale
  • 4 medium russet potatoes (about 8 oz / 225g each), scrubbed and dried
  • 3 tbsp unsalted butter, melted
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and position a rack in the middle. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Prepare the potatoes: Place one potato between two wooden chopsticks or the handles of wooden spoons. Using a sharp chef’s knife, make thin slices across the potato, about 1/8-inch apart, stopping when the knife hits the chopsticks so the bottom stays intact. Repeat with all potatoes.
  3. In a small bowl, combine the melted butter, olive oil, minced garlic, kosher salt, black pepper, rosemary, and thyme. Stir well to blend.
  4. Brush the potatoes thoroughly with the herb butter mixture, making sure to get it into the slits. You can use a pastry brush or spoon the mixture over, letting it seep between slices.
  5. Place the potatoes on the prepared baking sheet. Bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork and the edges are starting to crisp. Baste with any remaining butter mixture halfway through.
  6. While the potatoes bake, prepare the panko topping: In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
  7. After the potatoes have baked for 45-50 minutes, remove them from the oven and sprinkle the panko-Parmesan mixture evenly over the tops, pressing gently to adhere.
  8. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the panko is golden brown and crispy and the potatoes are fully cooked through. The internal temperature of the potato should be around 205°F (96°C) for a fluffy texture.
  9. Let the potatoes rest for 5 minutes before serving. Garnish with fresh parsley if desired. Serve hot as a side dish.

Notes

Store leftover hasselback potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 375°F (190°C) oven for 10-15 minutes or until heated through and crispy. To freeze, wrap tightly and freeze for up to 1 month; reheat directly from frozen at 375°F (190°C) for 20-25 minutes.

Nutrition

Keywords: hasselback potatoes, pioneer woman potatoes, baked potatoes, roasted potatoes, side dish, holiday side, crispy potatoes, herb butter potatoes, panko topped potatoes, vegetarian potatoes

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-hasselback-potatoes-recipe/