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Basic Hasselback Idaho Potatoes
Basic Hasselback Idaho Potatoes
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Elevate your baked potato game with impressive Hasselback Idaho potatoes – crispy edges, creamy center, minimal effort.
Ingredients:
  • 4 large Idaho® Russet Potatoes
  • 0.25 teaspoon lemon juice
  • 0.25 cup butter
  • 2 sprigs fresh rosemary
  • 1 large clove garlic, sliced
  • salt and ground black pepper to taste
  • 1 teaspoon chopped fresh parsley
Instructions:
  • Heat the oven to 400°F (200°C).
  • Prepare a refreshing lemon water bath by stirring lemon juice into cold water in a large bowl; set aside.
  • Trim the bottom of a potato lengthwise for stability. Place potato between 2 chopsticks. Make 1/4 inch apart slits without cutting through, using the chopsticks as guides. Fan out slices carefully. Transfer to water bowl. Repeat with remaining potatoes.
  • In a saucepan over medium heat, melt butter until fragrant. Remove from heat and mix in rosemary, garlic, salt, and pepper. Allow flavors to blend for 2 to 3 minutes.
  • Take the potatoes out of the water, pat them dry, and lay them on a baking sheet. Brush the potatoes with a portion of the butter mixture.
  • Bake potatoes in the preheated oven for 30 minutes. Brush with additional butter mixture, making sure it seeps between the fanned potato slices. Bake until potatoes are tender and crispy, about 30 more minutes.
  • Take the potatoes out of the oven, coat them with the remaining butter mixture, season with salt, sprinkle with parsley for freshness, and serve piping hot.

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