Hasselback Potatoes (Swedish Style)

Thinly sliced, fan-shaped potatoes — crispy edges, creamy center.

Ingredients

• 4 medium Yukon Gold potatoes
• 3 tbsp melted butter
• 2 tbsp olive oil
• Salt, pepper
• 2 garlic cloves, minced
• Fresh thyme
• Optional: breadcrumbs and Parmesan for the last 10 min

Method

1. Place each potato between two chopsticks. Slice crosswise at 1/8" intervals (chopsticks prevent cutting all the way through).

2. Brush with butter and oil, getting between the slices. Season with salt, pepper, garlic, thyme.

3. Roast 425°F for 45-50 min, basting with more butter halfway.

4. Optional: sprinkle breadcrumbs and Parmesan in last 10 min.

What You're Practicing

• The chopstick trick is the key — it prevents you from cutting all the way through.
• As the potato roasts, the slices fan out, creating maximum surface area for crisping.