Hasselback Potatoes With Scallion Butter
- 10m Prep Time
- 50m Cook Time
- 1h 0mReady In
Crispy roasted potatoes with accordion-like slits are topped with savory scallion butter, making a perfect side dish.
Ingredients
- 2 medium yellow potatoes
- 14.8 ml olive oil
- flaky sea salt and pepper
- 44.4 ml unsalted butter at room temperature
- 1 scallion finely chopped
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 81.1 mg
- Iron: 1.59 mg
- Magnesium: 43.7 mg
- Phosphorus: 86.1 mg
- Potassium: 591 mg
- Zinc: 0.61 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 medium yellow potatoes
- 14.8 ml olive oil
- flaky sea salt and pepper
Prepare
- 44.4 ml unsalted butter, at room temperature
- 1 scallion, finely chopped
Let's Cook
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Step 1.
Heat the oven to 425°F. Cut slits in the potatoes ⅛ to ¼ inch apart, stopping at least ¼ inch from the bottom to keep the potato intact.
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Step 2.
Gently toss the potatoes with olive oil and ½ teaspoon each of flaky sea salt and pepper. Transfer to a small rimmed baking sheet, cut sides up.
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Step 3.
Roast until tender, golden brown, and crisp, 45 to 50 minutes. While the potatoes roast, prepare the scallion butter.
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Step 4.
In a small bowl, combine the softened butter and finely chopped scallion until well mixed.
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Step 5.
Dollop the scallion butter over the hot potatoes and serve.