Stuffed with parmesan and dripping with herb truffle butter, these potatoes are perfect for entertaining or for enjoying during a cozy night in.
Hasselback Potatoes with Garlic Herb & Truffle Butter
Chef Jamie Teigen
6
15 minutes
50 minutes
American
Side
If you've ever seen potatoes like this on recipe blogs and wondered how the heck they did it, read on for all the tips and tricks. Hint: chopsticks are involved.
Ingredients
5–6 russet potatoes, washed
- 1 tablespoon olive oil
- salt & pepper
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3 tbsp of melted unsalted butter
- 1 tsp truffle oil
- 3 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
2–3 tbsp of parmesan cheese (optional)
Parsley, to garnish
Tools:
Roasting Dish
Cut-Resistant Glove
Directions
Preheat your oven to 425°F. Rinse and pat dry potatoes.
Using two chopsticks, place one on either side of the potato. This will create a natural stop for your knife, so you don’t cut all the way through. Repeat this process with all of your potatoes.
- Place potatoes in a baking dish. Brush potatoes with olive oil and generously season with salt and pepper.
- In a small bowl, add melted butter, truffle oil, garlic, fresh rosemary, and fresh thyme. Stir together.
- Brush butter mixture over each potato, making sure that the butter gets into the crevices of each potato slice.
Bake, uncovered, for 40-50 minutes or until potatoes are fork-tender.
Garnish with more grated parmesan and parsley and serve.