Hasselback Potatoes with Seasoned Breadcrumbs


Hasselback potatoes, with none of the actual hassle. They're easy, and oh-so-delicious.

Prep Time:
30 mins
Bake Time:
55 mins
Broil Time:
2 mins
Total Time:
1 hrs 27 mins
8 potatoes


  • 8 medium russet potatoes (6 to 8 ounces each)

  • 5 tablespoon butter, melted

  • 1 teaspoon salt

  • 3 tablespoon seasoned fine dry bread crumbs

  • 2 tablespoon grated Parmesan cheese

  • 1 tablespoon snipped fresh chives

  • 1 teaspoon snipped fresh thyme


  1. Preheat oven to 375°F. Fill a large bowl with water. Place potatoes in water bowl. Gather two 1/2-inch-thick chopsticks or two 1/2-inch-thick wooden spoons; set aside.

  2. For potatoes, slice a thin slice, lengthwise from the bottom of each potato, so they can stand without rolling on the cutting board. Arrange chopsticks or wooden spoons lengthwise on opposite sides of one potato on the cutting board. Slice potato crosswise into 1/8-inch-thick slices, stopping the knife when it reaches the chopsticks or the wooden spoons to prevent slicing all the way through. Return sliced potato to water bowl. Repeat with remaining potatoes.

  3. Line a 15x10x1-inch baking pan with foil; grease foil. Drain potatoes well and pat dry. Arrange potatoes in the prepared baking pan. Brush evenly with 2 tablespoons of the melted butter and sprinkle with 1/2 teaspoon of the salt. Cover with foil. Bake for 45 minutes. Uncover. Bake for 10 to 15 minutes more or until tender. Remove from oven. Turn oven to broil.

  4. Preheat broiler. In a small bowl stir together bread crumbs, cheese, chives, thyme, and the remaining 1/2 teaspoon salt. Sprinkle potatoes evenly with crumb mixture. Slowly and carefully spoon on remaining 3 tablespoons melted butter, being sure to cover all of the crumb mixture.

  5. Broil potatoes 4 to 5 inches from the heat for 2 to 3 minutes or until topping is golden. Serve immediately.

    Hasselback Potatoes with Seasoned Breadcrumbs
    Jason Donnelly

To Make Ahead:

Prepare potatoes as directed through Step 2. Cover bowl and store in the refrigerator for up to 24 hours. Drain potatoes well.

Nutrition Facts (per serving)

178 Calories
8g Fat
24g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 178
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 418mg 18%
Total Carbohydrate 24g 9%
Total Sugars 1g
Protein 4g
Vitamin C 20.6mg 103%
Calcium 37mg 3%
Iron 1.2mg 7%
Potassium 549mg 12%
Folate, total 22.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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