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!
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.
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.
Love these lemon herb Hasselback potatoes?
Try a few of my other tasty potato recipes!
- Herbed Dijon Mustard Potato Salad
- Perfect Roast Potatoes
- Spinach Bacon Ranch Twice Baked Potatoes
- Twice Baked Stuffed Reuben Potatoes
- Spinach Parmesan Baked Mashed Potatoes
- Broccoli Rabe and Hummus Topped Sweet Potatoes
Lemon Herb Hasselback Potatoes
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
- Preheat your oven to 425 degrees F.
- In a small bowl add butter, grated garlic, lemon zest, rosemary, thyme, kosher salt, and pepper.
- Mix together until the mixture is smooth.
- 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.
- Place the sliced potatoes into a 9×13 pan and coat with the butter mixture and drizzle the tops with the olive oil.
- Place sliced lemons and garlic heads and place them around the potatoes.
- Cover your pan with foil and bake for an hour before removing foil and baking for another 30 minutes.
- Remove from the oven, garnish with fresh minced parsley and enjoy!