Crispy Hasselback Potatoes with Rosemary, Sage and Garlic
1 hr 40 min
1 hr 10 min
8 servings
1 hr 40 min
1 hr 10 min
8 servings


  • Olive oil, for greasing
  • Eight 6- to 8-ounce russet potatoes
  • 1/2 cup (1 stick) unsalted butter, melted 
  • 1 tablespoon fresh rosemary needles, chopped 
  • 1 tablespoon fresh sage leaves, chopped 
  • 3 cloves garlic, minced 
  • 1/2 lemon, zested 
  • Flake sea salt, such as Maldon 
  • Freshly ground black pepper 
  • 1/3 cup freshly grated aged Parmesan, optional


Preheat the oven to 425 degrees F. Grease a large baking dish or baking sheet with oil.

Cut a 1/4-inch thick slice from the bottom of each potato to create a flat surface. With a potato resting on the flat surface, make crosswise cuts 1/4-inch wide along the length of the potato without cutting all the way through. You are aiming for an accordion effect. Gently rinse the potato under cold water and then submerge in a large bowl of ice water while you prepare the remaining potatoes.

In a small mixing bowl, combine the melted butter, rosemary, sage, garlic and lemon zest. Completely dry the potatoes. Using a pastry brush, baste each potato all over with the herb-lemon butter. Place the potatoes in the baking dish and cover with foil. Bake for 30 minutes.

Remove the foil and cook until the potatoes are golden brown and crispy, basting every 10 minutes with the herb-lemon butter, 50 minutes. Remove from the oven, brush with any remaining herb butter. To serve, season with salt and pepper and top with the cheese if using.

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