Hasselback potatoes with garlic-herb butter and chive yogurt
75 min · 12 g protein · 247 cals / serving
Potatoes sliced thin like an accordion and roasted hot until the fans crisp and curl like little chips while the middles stay soft and fluffy. A spoon of garlic-thyme butter goes deep into the cuts, a dusting of parmesan bronzes on top, and a cool, lemony chive yogurt waits on the side for dragging every crisp edge through.
Ingredients
- 8 small-medium, about 100 g each (1 3/4 lb) gold potatoes, even-sized, scrubbed
- 2 tsp olive oil
- 3/4 tsp salt
Garlic-herb butter
- 2 tsp butter, soft
- 2 cloves garlic, finely grated
- 1 tsp leaves fresh thyme
- 1/2 tsp black pepper
- 3 tbsp grated parmesan, or a vegetarian hard cheese
Chive yogurt
- 1 heaped cup nonfat Greek yogurt
- a small bunch fresh chives, finely snipped
- 1/2 tbsp lemon juice, plus a little zest
- a pinch salt
Steps
- Heat the oven to 425°F. Lay a potato between two chopsticks or wooden spoon handles and slice it crosswise every 1/8 inch; the sticks stop the knife so the base stays whole. Repeat with all of them.
- Put the potatoes in a roasting dish, brush them all over with the oil, letting a little run between the slices, and sprinkle with most of the salt. Roast 35 minutes, until the slices start to open.
- Mash the soft butter with the garlic, thyme and pepper. Take the dish out, fan the slices gently with a fork and dot the butter over the potatoes so it melts down between the slices. Roast 15 minutes more.
- Sprinkle the parmesan over the tops and roast a final 8–10 minutes, until the fans are deep golden and crisp at the edges and a skewer slides into the middle with no resistance.
- While they roast, stir the yogurt with the chives, lemon juice and zest and a pinch of salt. Serve the potatoes hot with the chive yogurt on the side.
Good to know
Which potatoes work best?
Small-to-medium, oval, waxy-to-all-round potatoes like Yukon Gold, about 100 g each. They hold their shape when sliced thin and roast up creamy inside. Very floury potatoes fan out more and can break at the base.
Why so little butter?
Because it goes where you can taste it: deep in the cuts, with the garlic and thyme, for the last 25 minutes. Brushed on at the start, most of the usual quarter cup ends up as a puddle in the dish. The crisp comes from the thin slices and a hot oven, not from the fat.
Can I make them ahead?
Slice them up to a few hours ahead and keep them covered in cold water so they do not brown; dry them very well before oiling. They are best straight out of the oven, when the edges crackle.
Per
- Calories
- 112
- Protein
- (19%)
- 5 g
- Fat
- (24%)
- 3 g
- Carbohydrates
- (57%)
- 16 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 271 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 989 kcal goes into the pot and 1127 g of ingredients comes out as about 880 g of food: 112 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.