Hasselback Potatoes

Yukon golds are the best potato for this recipe because they’re super creamy and buttery even before you add the bread crumb topping.

Makes: 2 Servings Total time: 1¼ hours

33Tbsp. dry bread crumbs
33Tbsp. grated Parmesan
11Tbsp. salted butter, melted
22tsp. minced fresh garlic
22tsp. chopped fresh thyme
22tsp. minced lemon zest
11tsp. chopped fresh rosemary
11tsp. each kosher salt and black pepper
22Yukon gold potatoes (6–7 oz. each)
22Tbsp. salted butter, melted

Preheat oven to 400°.

Combine bread crumbs, Parmesan, 1 Tbsp. butter, garlic, thyme, zest, rosemary, salt, and pepper.

Slice ⅛-inch off bottoms of potatoes, then thinly slice crosswise nearly all the way through. (Leave ⅛-inch at bottom to hold potatoes together.) Place potatoes in an 8×8-inch baking dish.

Drizzle remaining 2 Tbsp. butter over potatoes and between layers. Press bread crumb mixture on tops of potatoes to adhere.

Cover potatoes with foil; bake until fork-tender, about 1 hour.

Nutrition Information
Per serving: 392 cal; 21g total fat (13g sat); 57mg chol; 1367mg sodium; 44g carb; 5g fiber; 12g protein