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Hasselback Potatoes

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 50 to 60 minutes

Servings: 8


  • 8 large Yukon Gold potatoes
  • ½ cup unsalted butter, softened
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • 1 teaspoon Kosher salt
  • fresh thyme sprigs, for garnish


Preheat oven to 400˚F. Line a large rimmed baking sheet with aluminum foil.

Place potatoes in a large serving spoon, and cut ⅛- to ¼-inch-thick slits into potatoes, being careful not to cut all the way through (potatoes should remain intact at least ¼ inch from bottom). Gently fan out potato slices.

In a small bowl, stir together butter and next 3 ingredients. Rub butter mixture on potatoes, and place on prepared pan.

Bake for 50 to 60 minutes or until golden brown. Garnish with thyme, if desired.

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