Description
Deliciously crispy on the outside and tender on the inside, these brown butter Hasselback potatoes are a must-try side dish.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh rosemary, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes, then make thin, evenly spaced cuts along the length of each potato, being careful not to cut all the way through.
- In a saucepan, melt the butter over medium heat until it starts to brown.
- Pour the browned butter over the potatoes, ensuring it gets into the cuts.
- Sprinkle with salt, pepper, and fresh rosemary.
- Bake the potatoes for 45-60 minutes, until tender and crispy, basting with the melted butter halfway through.
- Before serving, sprinkle with grated Parmesan cheese and return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
Notes
- For extra flavor, you can add garlic to the butter while browning.
- Serve with a dollop of sour cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 300
- Sugar: 0 grams
- Sodium: 400 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 5 grams
- Cholesterol: 40 milligrams