Easy Herb Hassleback Potatoes
Topped with herbs, salt, melted butter and perfectly baked, hassleback potatoes are a cross between a baked potato and french fry. The ideal side when you need something different.
Servings: 6
Calories:
Ingredients
- 6 Russet Potatoes
- 3 TBSPS Olive Oil
- 3 TBSPS Salt
- ½ cup Butter
- ½ TBSP Minced Fresh Thyme
- ½ TBSP Minced Fresh Tarragon
- ½ TBSP Minced Fresh Chives
- 1 tsp Smoked Paprika
Instructions
- Preheat your oven to 400F.
- Clean and cut your potatoes. To cut your potatoes, you want evenly sliced (no larger than 1/4 inch wide), do not cut all the way through the bottom of the potato. You can use a wooden spoon guide (see video).
- Melt your herb butter. In a sauce pan, add your butter and minced herbs. Over low heat, melt your butter.
- As the butter melts, drizzle olive oil over your potatoes. Using your hands make sure the potatoes are coated in olive oil and salt, about ½ tsp of olive oil and salt per potato.
- Pour the melted herb butter overtop.
- Cover with foil and bake for 45 minutes. Remove foil and bake for another 25 minutes until the potatoes are fork tender, crispy brown and soft. Add a sprinkle of smoked paprika. Brush on the melted herb - butter from the bottom of the casserole dish.
- Serve immediately.
