Low Sodium Classic Hasselback Potatoes

Total time1 hr 25 min

Prep time15 min

Cook time1 hr 10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 medium russet potatoes (about 8 oz each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
4 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh thyme leaves
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp finely grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2
Place one potato on a cutting board between two chopsticks or wooden spoon handles laid flat — these act as a depth stop. Using a sharp chef's knife, make crosswise cuts every 1/8 inch along the length of the potato, slicing down until the knife rests on the chopsticks (about three-quarters of the way through), leaving the base intact. Repeat with the remaining potatoes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!