Hassleback Potatoes
Regine Brinson
Yukon gold potatoes that have been sliced and brushed with garlic and herb butter, then baked (or air fried) to perfection.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
- 4 Yukon gold potatoes
- 3 tbsp unsalted butter melted
- ½ tsp salt
- ½ tsp pepper
- 1 garlic clove grated
- ¼ tsp smoked paprika
- 1 tsp parsley chopped
Wash potatoes thoroughly and cut one of the sides off of each potato, creating a flat surface for the potato to lie on.
Lay the potatoes on the cut side and place chop sticks on both sides of the potato, creating a barrier between your knife and the cutting board.
Cut even slits into the potato, careful not to cut all the way through. Stop once you hit the chop sticks.
To your melted butter, add in garlic, salt, pepper, smoked paprika, and parsley. Stir to combine, then brush the butter onto the potatoes, ensuring you get in each crevice.
Oven Instructions: Bake at 350℉ for 20 minutesAir Fryer Instructions: Air Fry at 360℉ for 15 minutes. Serve immediately and top with your favorite toppings. Enjoy!