Skip to Content

Lemon Herb Hasselback Potatoes

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

These lemon herb Hasselback potatoes are a great twist to a typical roast potato. Packed full of lemon and garlic flavor they make a fun addition to any dinner table. 

These lemon herb Hasselback potatoes are a great twist to a typical roast potato. Packed full of lemon and garlic flavor they make a fun addition to any dinner table. 

What is it about potatoes that just make everything ok?

I grew up in a 100% meat and potato household and the thought of not eating potatoes at a meal makes me a little stabby.

For real, when I first moved to New York I was shocked at the amount of pasta vs. potatoes everyone ate. I mean, it’s potatoes. What’s not to love?

You can eat them boiled, fried, baked, grilled….

Ok, let’s not turn this into a Forrest Gump situation.

You get it. Potatoes are awesome and versatile! 

These lemon herb Hasselback potatoes are a great twist to a typical roast potato. Packed full of lemon and garlic flavor they make a fun addition to any dinner table. 

My stepmom used to make Hasselback potatoes all the time except we never called them that.

I just referred to them as “the potatoes that are sliced but still together and covered in butter and tons of garlic.”

I guess Hasselback is easier.

These lemon herb Hasselback potatoes are a great twist to a typical roast potato. Packed full of lemon and garlic flavor they make a fun addition to any dinner table. 

For this lemon herb Hasselback potatoes recipe, I just thinly sliced a few russet potatoes (shout out to the humble russet!) and flavored them up with TONS of lemon and garlic.

It’s the perfect combination of flavors and the mixture of butter and olive oil is straight-up perfection.

Ugh, I really need to learn a new word besides perfect BUT they really are.

They remind me of being a kid but with a little more flavor and a sprinkle of parsley.

Oh, pro tip! When you make Hasselback potatoes you slice down the potato but don’t fully slice down because you want the potato to stay intact. 

To keep from slicing too far into the potatoes, lay a chopstick on both sides of the potato before cutting so that when you slice down the chopsticks will stop the knife at exactly the same depth and make your cuts beautifully consistent.

These lemon herb Hasselback potatoes are a great twist to a typical roast potato. Packed full of lemon and garlic flavor they make a fun addition to any dinner table. 

Love these lemon herb Hasselback potatoes?

Try a few of my other tasty potato recipes!

These lemon herb Hasselback potatoes are a great twist to a typical roast potato. Packed full of lemon and garlic flavor they make a fun addition to any dinner table. 

Lemon Herb Hasselback Potatoes

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

These lemon herb Hasselback potatoes are a great twist to a typical roast potato. Packed full of lemon and garlic flavor they make a fun addition to any dinner table.

Ingredients

  • 6 large russet potatoes, scrubbed clean
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 4 cloves garlic, grated
  • 1 lemon, zested and then sliced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh cracked pepper
  • 2 tablespoons olive oil
  • 2 heads of garlic, cut in half
  • 2 tablespoons minced fresh parsley

Instructions

  1. Preheat your oven to 425 degrees F.
  2. In a small bowl add butter, grated garlic, lemon zest, rosemary, thyme, kosher salt, and pepper.
  3. Mix together until the mixture is smooth.
  4. Place 2 chopsticks along each side of your potato and slice the potato from end to end in thin, 1/4 inch slices. The chopsticks stop the knife from going all the way through the potato. Alternatively, you can use wooden spoon handles in place of the chopsticks.
  5. Place the sliced potatoes into a 9x13 pan and coat with the butter mixture and drizzle the tops with the olive oil.
  6. Place sliced lemons and garlic heads and place them around the potatoes.
  7. Cover your pan with foil and bake for an hour before removing foil and baking for another 30 minutes.
  8. Remove from the oven, garnish with fresh minced parsley and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 1118mgCarbohydrates: 69gFiber: 8gSugar: 3gProtein: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram using the hashtag #nutmegnanny

These super simple roasted Brussels sprouts with pomegranate seeds and goat cheese are the perfect dish for your Thanksgiving table. Easy to throw together and packed full of flavor! 
Previous
Roasted Brussels Sprouts with Pomegranate Seeds and Goat Cheese
This garlic herb maple roast turkey is packed full of flavor with just a touch of maple syrup sweetness. It’s the perfect addition to any holiday table!
Next
Garlic Herb Maple Roast Turkey

sarah

Thursday 16th of November 2017

This Looks fantastic i baked these potatoes using coconut oil and they were amazing

nutmegnanny

Monday 20th of November 2017

I'm so glad you loved the potatoes!

Dee

Wednesday 15th of November 2017

My family loves potatoes, and I can't wait to make these!

Allyson Zea

Wednesday 15th of November 2017

These are my favorites kind of potatoes!

Sabrina

Wednesday 15th of November 2017

My family loves potatoes as a side dish, so I'm always looking for new ways to cook them! Thanks for sharing this recipe!

Delaney | Melanie Makes

Tuesday 14th of November 2017

These potatoes look so great!

shares