Hasselback Potatoes with Lemon Thyme Cream Sauce
Hasselback Potatoes with Lemon Thyme Cream Sauce
Ingredients
For the Hasselback Potatoes
- 1 1/2 pounds small red potatoes
- 1/2 cup olive oil, plus more as needed
- 2 tablespoons all-purpose flour
- 1 teaspoon flaky sea salt, plus more for serving
For the Lemon Thyme Cream Sauce (Optional)
- 1 tablespoon olive oil
- 2 cloves garlic, finely grated
- 1 teaspoon lemon zest, finely grated
- 4 sprigs fresh thyme, leaves removed and chopped, plus more for garnish
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Prepare the potatoes: Place two chopsticks or wooden spoons parallel on a cutting board. Place one potato between the chopsticks. Using a sharp knife, slice the potato thinly, making sure not to cut all the way through; the chopsticks will prevent this. Repeat for all potatoes.
⏱️ 10 min
- 3
Parboil the potatoes: Place the sliced potatoes into a large pot of cold water. Bring to a rolling boil over high heat and parboil for exactly 2 minutes. This helps to tenderize the inside.
⏱️ 5 min
- 4
Flour the potatoes: Drain the parboiled potatoes thoroughly. Gently dust them evenly with the all-purpose flour. This helps create an extra crispy exterior.
⏱️ 3 min
- 5
Prepare for baking: Pour 1/2 cup of olive oil into a large, sturdy baking tray (approximately 9x13 inches or similar). Place the baking tray with the olive oil into the preheated oven for 5 minutes to heat up the oil. Do not use baking paper.
⏱️ 5 min•🌡️ 400
- 6
First bake: Carefully remove the hot tray from the oven. Arrange the floured, parboiled potatoes in a single layer in the hot oil, flat side down. Sprinkle with 1 teaspoon of flaky sea salt. Return the tray to the oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 400
- 7
Flip and continue baking: After 20 minutes, remove the tray from the oven. Carefully flip each potato so they are now cooking on the Hasselback (fan-side) down. This allows the fanned edges to crisp up beautifully. Return to the oven and bake for another 20 minutes.
⏱️ 20 min•🌡️ 400
- 8
Prepare the optional sauce (while potatoes are baking): In a small saucepan, heat 1 tablespoon of olive oil over medium-low heat. Add the finely grated garlic and lemon zest. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 9
Pour in the heavy cream, add the chopped fresh thyme leaves, and stir. Bring to a gentle simmer. Stir in the grated Parmesan cheese and freshly ground black pepper. Continue to stir until the cheese is melted and the sauce is slightly thickened, about 2-3 minutes. Remove from heat and set aside.
⏱️ 5 min
- 10
Finish the potatoes: Continue baking the potatoes for a final 10 minutes, or until they are golden brown, deeply crispy, and the fanned edges are crunchy. The centers should be fluffy, almost like mashed potato.
⏱️ 10 min•🌡️ 400
- 11
Season and drain: Remove the potatoes from the oven. Immediately sprinkle with a little bit of extra flaky sea salt. Using tongs, transfer the crispy potatoes to a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 12
Serve: For a simple presentation, serve the Hasselback potatoes immediately with extra flaky salt. For the full experience, pour the creamy lemon thyme sauce onto a serving dish or individual plates. Arrange the crispy Hasselback potatoes on top of the sauce. Garnish with a little extra grated Parmesan cheese and fresh thyme sprigs to finish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hasselback Potatoes with Lemon Thyme Cream Sauce
For the Hasselback Potatoes
- 1 1/2 pounds small red potatoes
- 1/2 cup olive oil, plus more as needed
- 2 tablespoons all-purpose flour
- 1 teaspoon flaky sea salt, plus more for serving
For the Lemon Thyme Cream Sauce (Optional)
- 1 tablespoon olive oil
- 2 cloves garlic, finely grated
- 1 teaspoon lemon zest, finely grated
- 4 sprigs fresh thyme, leaves removed and chopped, plus more for garnish
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Prepare the potatoes: Place two chopsticks or wooden spoons parallel on a cutting board. Place one potato between the chopsticks. Using a sharp knife, slice the potato thinly, making sure not to cut all the way through; the chopsticks will prevent this. Repeat for all potatoes.
⏱️ 10 min - 3
Parboil the potatoes: Place the sliced potatoes into a large pot of cold water. Bring to a rolling boil over high heat and parboil for exactly 2 minutes. This helps to tenderize the inside.
⏱️ 5 min - 4
Flour the potatoes: Drain the parboiled potatoes thoroughly. Gently dust them evenly with the all-purpose flour. This helps create an extra crispy exterior.
⏱️ 3 min - 5
Prepare for baking: Pour 1/2 cup of olive oil into a large, sturdy baking tray (approximately 9x13 inches or similar). Place the baking tray with the olive oil into the preheated oven for 5 minutes to heat up the oil. Do not use baking paper.
⏱️ 5 min•🌡️ 400 - 6
First bake: Carefully remove the hot tray from the oven. Arrange the floured, parboiled potatoes in a single layer in the hot oil, flat side down. Sprinkle with 1 teaspoon of flaky sea salt. Return the tray to the oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 400 - 7
Flip and continue baking: After 20 minutes, remove the tray from the oven. Carefully flip each potato so they are now cooking on the Hasselback (fan-side) down. This allows the fanned edges to crisp up beautifully. Return to the oven and bake for another 20 minutes.
⏱️ 20 min•🌡️ 400 - 8
Prepare the optional sauce (while potatoes are baking): In a small saucepan, heat 1 tablespoon of olive oil over medium-low heat. Add the finely grated garlic and lemon zest. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 9
Pour in the heavy cream, add the chopped fresh thyme leaves, and stir. Bring to a gentle simmer. Stir in the grated Parmesan cheese and freshly ground black pepper. Continue to stir until the cheese is melted and the sauce is slightly thickened, about 2-3 minutes. Remove from heat and set aside.
⏱️ 5 min - 10
Finish the potatoes: Continue baking the potatoes for a final 10 minutes, or until they are golden brown, deeply crispy, and the fanned edges are crunchy. The centers should be fluffy, almost like mashed potato.
⏱️ 10 min•🌡️ 400 - 11
Season and drain: Remove the potatoes from the oven. Immediately sprinkle with a little bit of extra flaky sea salt. Using tongs, transfer the crispy potatoes to a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 12
Serve: For a simple presentation, serve the Hasselback potatoes immediately with extra flaky salt. For the full experience, pour the creamy lemon thyme sauce onto a serving dish or individual plates. Arrange the crispy Hasselback potatoes on top of the sauce. Garnish with a little extra grated Parmesan cheese and fresh thyme sprigs to finish.
⏱️ 2 min