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–+ servings
Hasselback Potatoes with Herb Butter

Skillet Hasselback Potatoes with Herb Butter

Abby Allen
Feel freed to add more/different herbs into your butter! Rosemary would make for a great addition.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American, Italian
Servings 4 people

Ingredients
  

  • 4 Russet Potatoes Preferably organic
  • 1 Stick Salted Grass-fed Butter We love Vital Farms!
  • 1/4 Cup Fresh Basil Roughly chopped
  • 1/4 Cup Fresh Oregano Roughly copped1
  • 1 Tsp garlic powder
  • 1.5 Tsp Salt Plus more, to taste
  • 1/4 Cup Pine Nuts
  • 1/2 Cup Sour Cream
  • 1 Tsp lemon juice

Instructions
 

  • Preheat the oven to 425F. Scrub the potatoes good, dry, and then cut a thin lengthwise strip on each potato so they can sit flat.
  • One at a time, with the flat side on the cutting board, cut slices into each potato that are about 1/8 inch apart, but without cutting completely through (leave about 1/4 inch at the bottom unsliced - you want the potato to remain intact). Pro tip, place chopsticks on each side of the potato as they act as a guide without allowing you to cut completely through the potato.
    Cutting technique for hasselback potatoes
  • In a medium microwave safe bowl, melt the butter, and then add in the chopped herbs, salt, and garlic powder. Mix well, and with a basting brush, brush coat a cast iron skillet, and then each potato with a generous amount of the butter mixture. Don't neglect the crevices! Make sure buttery goodness gets into each one!
  • Top with pine nuts (make sure to get some of those in the crevices, too). Put into the oven for one hour. Every 20 minutes, remove the skillet and spoon the melted butter mixture on the bottom of the skillet over the potatoes.
    Hasselback potatoes before hitting the oven
  • Mix sour cream with lemon juice and put into the fridge until ready to sere.
  • After the hour is up, turn the oven to broil and broil the potatoes for 4-6 minutes (or more, for optimal crispiness). Salt as needed and serve each potato with a dollop of lemony sour cream.
    Hasselback Potatoes with Herb Butter overview
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