Gluten Free/ Potatoes/ Uncategorized

Herbed Butter Hasselback Potatoes

My grandma and I were sitting around my dinner table talking about food in general, the food I have been cooking, and the food I’d still like to make.  I shared with her my Pinterest board that my friends are pinning to of things they want me to check out, gleam inspiration from, and of course, allow them to be the taste tester of whatever comes from that inspiration.  We got chatting about a potato recipe Colleen pinned and where I took that in my mind.  She said that reminded her of Hasselback potatoes but using red potatoes.  She said she just can’t get enough of them when she makes them. 

Colleen wasn’t available to come for my ‘inspired by’ meal, so I put that on hold and quickly made some Hasselback’s with herbed butter as a side dish to go with the many leftovers in my fridge.  Turns out we mostly ate potatoes for dinner. It’s a good thing I had two very high protein meals already in order to ‘feel good’ about my choice to just have a potato for dinner. For those concerned, I did eat an piece of string cheese later that night.

These were very simple to make.  They did take their time to bake as all potatoes do, so give yourself at least an hour. I was VERY generous with the butter.  I blame Jim and his butter loving ways for rubbing off on me. And he wasn’t even over to eat them. I used 6 tbsp, and while they were buttery delicious, I would not use that much next time.  I should have stopped at 3-4 for health reasons, which just sounds silly since potatoes aren’t exactly on my approved “meal” list.  We’ll just chalk this one up to an indulgence.  Stay tuned for both my Grandma’s version with red potatoes and the one inspired dish for Colleen. Enjoy. 


Chopstick “guardrails”


Ready to bake


Baked and delicious


4 medium russets; scrubbed clean

3-6 tbsp butter

1 tbsp fresh parsley; chopped

1 tsp dried rosemary; roughly chopped

Salt/pepper to taste

Granulated garlic

Preheat the oven to 425º. In a small saucepan, melt the butter, add the herbs and a pinch or two of black pepper.

Place a chopstick on either side of the potato and slice slits in the potato from end to end. The chopsticks will stop the knife from slicing clean through the potato. Try to make each slice uniform for even backing.

Fan each potato open, place them in a baking dish, and salt and pepper them to taste.  Spoon the herbed butter between each opening in the potato and then along the top.  Do this for each potato. Sprinkle granulated garlic and black pepper along the top of each potato. 

Place the potatoes in the oven and bake for 60 minutes. Baste the potatoes every ten minutes or so.  Serve with a final basting of herbed butter and top with sour cream, green onions, or any topping of choice.

Thank you for sharing!

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1 Comment

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    February 25, 2021 at 2:48 pm

    […] had made 4 Hasselback potatoes and had 1½ left over.  My intention was to share with my neighbor as I often do (and she does […]

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