High Fructose Corn Syrup Free Classic Hasselback Potatoes
About FigFig 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
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp finely grated parmesan cheese (optional)
- 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!