Crispy Hasselback Potato Squares

Allie's Plate
by Allie's Plate
2-3 Servings
1 hr

I grew up in a meat and potato household so I have had many potato variations in my life. They are a beautiful food! But I am not kidding when I say these will be THE BEST crispy, buttery, most perfect little potatoes you will ever eat. Although they can be a little tedious, you need to go make them NOW. Once you get the trick to cutting them the correct way, they are pretty simple to make. They really are the best side dish to basically any meal, any time of day! I make these potatoes at least once a week. They are guaranteed to be a crowd pleaser!

It can be helpful to use a kabob or chopstick as a guide when cutting the potatoes so you don’t cut them all the way through.

They should have slits almost all the way through, but not quite!

The garlic butter mixture will soak into each cut!

Look how crispy🤤

Crispy Hasselback Potato Squares
Recipe details
  • 2-3  Servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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Ingredients
  • 3 russet potatoes
  • 1 stick of butter
  • 2 cloves of minced garlic
  • 1 tsp parsley
  • 1 tsp Italian seasoning
  • Salt & pepper to taste
  • Parmesan
Instructions
Wash and peel potatoes.
Cut off the ends of the potatoes so they each have square edges. Then slice each potato into small squares like I have pictured in the second photo.
Next, cut slits into each square both horizontally and vertically, but don’t cut all the way through. You could use a kabob or chopstick to guide you.
Once your potatoes are all sliced, soak them in water for 30+ minutes to get rid of some of the starch. This will make the potatoes crispier.
Meanwhile, preheat the oven to 400°.
After at least 30 minutes, drain the water from the potatoes and pat dry.
Next, melt the stick of butter and add in the garlic, parsley, Italian seasoning, and salt & pepper to taste.
Lay the potato squares out on a baking sheet and brush with the butter mixture. Flip and butter the other side.
Bake at 400° for 20 minutes.
Then take out, brush with more garlic butter and add however much parmesan you’d like. Flip the potatoes and add the rest of the butter mixture and more parmesan!
Bake for another 20 minutes or until golden and crispy. Top with MORE parmesan and parsley😍
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