Hasselback Potatoes - Russet Potatoes

Hasselback Russet Potatoes

Prep15 minutes
Cook1 hour
Courses & Occasions Holidays & Entertaining, Salads & Sides
Quick & Easy 7 Ingredients or Less
Ways to Cook Oven
Potato Product Russet Potato
Enjoy Them Baked


  • 4 large Farmer's Promise Russet potatoes
  • 4 tbsp. unsalted butter, melted, divided
  • 1 tsp. kosher salt
  • ½ tsp. pepper
  • Salt & pepper, to taste
  • Freshly chopped parsley, to taste
  • Parmesan cheese, to taste
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  • Arrange a rack in the middle position of the oven and preheat to 425-degrees.
  • Position one potato in between two wooden spoons. Cut vertical slits (⅛ inch apart) in the potatoes, cutting straight down until your knife hits the wooden spoon, leaving the bottom intact. Repeat this cutting process for the remaining potatoes.
  • Place the potatoes on an unlined baking dish. Use a basting brush to coat about half the melted butter all over the potatoes, including the insides of the slits. Season the potatoes with salt and pepper.
  • Bake for 30 minutes. After the potatoes have baked for 30 minutes, use a knife to gently pull the layers apart. Brush on the remaining melted butter. Bake 30-35 more minutes, or until the potatoes are crispy on the outside and tender on the inside. (Cooking times may vary depending on the size of the potatoes you are using.)
  • Top with salt, pepper, parsley and Parmesan cheese, to taste.

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