Hasselback Potatoes

Total Time:
1 hr 15 min
15 min
1 hr

2 servings


Preheat the oven to 425 degrees F.

Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom. Brush the potatoes with the melted butter and place in a small baking pan. Pour the chicken stock around the potatoes and sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.

In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.

*Note: Exact cooking time will depend on the size of the potatoes.

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4.1 43
Thinking Hasselback potatoes were just another--albeit fancier-- version of the baked potato, I almost skipped over this recipe. So glad I didn't! Buttery and moist, the thyme, Parmesan, and chicken stock add tons of flavor. Definitely a nice change from the plain old baked spud. item not reviewed by moderator and published
The basting is a lot of work but the outcome is worth the effort. My grandchildren think these potatoes are awesome and they frequently ask me to make them. item not reviewed by moderator and published
Easy and well liked by all! item not reviewed by moderator and published
Been wanting to try and make these for a while and was so glad that I did! I wanted to do a steak and potato kind of night and this came out great! I did make 5 potatoes so I doubled the butter and chicken stock. Make sure you grease the pan a little or use some cooking spray (if you're not using a non-stick) because mine stuck when I pulled it out so they lost their shape a little when I took them out of the pan. item not reviewed by moderator and published
We this last night and the flavor was very good. I sprinkled the tops with a teaspoon of shredded parmesan after the bread crumb and grated parm. mix. We basted every 5 minutes for the first 30 mins., but they took forever to cook. I kept testing them with a fork and adding 10 mins., etc...I finally pulled them out of the oven and micowaved them for 2 mins., the one more minute. Still they were not as cooked as I would have preferred, again the flavor was very good. Also, I would maybe add more chicken broth as it did evaporate quickly in such a hot oven. I will definitely make them again though. I noticed one reviewer covered with foil during the first 30 mins. I may try that. item not reviewed by moderator and published
I used German thyme from my herb garden. Excellent taste--I'd recommend having a little extra melted butter to drizzel over the tops when serving. The basting every five minutes was a bit of a hassel, but it got the butter & broth down into the cuts nicely and made the flavor incredible! I served these with the Butterflied Cuban Style Pork Chops and Lemon-Butter Green Beans with Pine nuts. The basting was actually easy in corresponding to the chops & green beans. We will definitely be having this again soon... but I'm going to invite guests so they will think I am a gormet cook! :) item not reviewed by moderator and published
I used medium to large size baking potatoes & they seriously took 3 hours to cook... I had to eat my meal without them - I finished cooking them & ate them the next day because they took SO long to cook! They're also a bit bland & boring, I much prefer potato au gratin, it's faster to cook, creamy & much more flavorful. item not reviewed by moderator and published
These were awesome. Couple of tips...place the taters between two wooden spoon handles to prevent slicing too deep and add more liquid depending on the size of the taters. Mine were 3/4 lb. ea and used about 2X liquid recommended, but you can figure that out. These tasted absolutely awesome. I didn't even baste as often as I should have and they came out perfect. Thanks!! item not reviewed by moderator and published
We didn't have chicken broth, so we substituted beef broth and these potatoes were still absolutely delicious! This is going to be one of our favorites from now on. Thanks Emeril! item not reviewed by moderator and published
My only issue with these potatoes was there was not enough broth to stay liquid in such a hot oven. I had to keep adding broth to baste the potatoes. It was more work than I would like, but the potatoes were very good. I loved the crispy outside and tender inside. It was the perfect texture for me and my family. item not reviewed by moderator and published

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