Hasselback potatoes

Crispy and buttery Hasselback potatoes, an elegant crowd-pleaser with thin, accordion-style slices that crisp on the edges and stay tender inside.

Scale

900 g (2 lb) Yukon Gold potatoes (about 4 medium or 6 small)
60 g (4 tbsp) butter, melted
30 ml (2 tbsp) olive oil
3 cloves garlic, minced
2 tbsp fresh rosemary or thyme, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
Optional: 30 g (1/3 cup) grated Parmesan or a pinch of smoked paprika for finishing

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Wash and scrub potatoes, then pat dry. Trim a thin slice from the bottom of each potato.
Place potatoes in a pot, cover with cold water, add salt, and bring to a gentle boil. Parboil for 8 minutes.
Drain and let cool for 5 minutes.
Slice each potato vertically about 2-3 mm apart using chopsticks as a guide.
Mix melted butter, olive oil, minced garlic, chopped herbs, salt, and pepper. Brush over potatoes.
Arrange potatoes on a baking sheet and roast at 220°C (425°F) for 35-45 minutes, turning once at 20 minutes.
Let rest for 5 minutes before serving.

For even cooking, ensure slices are evenly spaced and avoid over-parboiling.