Hasselback potatoes with lemon garlic butter will change your potato cooking. This simple Swedish method yields crispy edges and luscious interiors!
– 8 small russet potatoes – olive oil – sea salt LEMON GARLIC BUTTER – 1/2 cup butter – 2 cloves garlic, minced – 1 Tbsp fresh squeezed lemon juice, use more to taste – 1/2 tsp sea salt – 2 Tbsp fresh parsley, minced
Preheat oven to 425F. Wash and dry potatoes. Cut small slices across the potato without cutting through to the opposite side using a sharp knife. (Keep the potato whole.)
Use chopsticks to prevent your knife from cutting through the potato completely. See post for images. Coat potatoes in olive oil.
Spread the potatoes with your fingers to let the olive oil soak in. Sprinkle with sea salt and bake for an hour in your preheated oven until crisp and tender.
Every 20 minutes, baste the potatoes. My lemon garlic butter replaces olive oil for the last 20 minutes. The slices will have parted while baking, allowing the butter to go deep.
Give the potatoes a last coat of lemon garlic butter and serve immediately after checking for tenderness with a sharp knife.
Salt, garlic, and lemon to a small pot of heated butter. Remove from heat after a few minutes of simmering with parsley. Before using solidified butter, reheat.