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Joanna Gaines’s Hasselback potatoes are Yukon Golds sliced almost to the base, brushed with garlic butter and olive oil, then baked with Parmesan and parsley. Magnolia’s recipe serves four to six and lists a total time of 1 hour 25 minutes. The finished dish is pictured on Magnolia’s recipe page.
Joanna Gaines’s Hasselback potato recipe
Magnolia credits this recipe to Joanna Gaines and her cookbook Magnolia Table: A Collection of Recipes for Gathering, Volume 2. The ingredient amounts and method below follow Magnolia’s published recipe. It serves four to six.
Ingredients
- 6 medium Yukon Gold potatoes
- 4 tablespoons (½ stick) unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons grated Parmesan
- 2 tablespoons chopped fresh parsley
Method
- Heat the oven to 425°F.
- Cut each potato crosswise into thin slices, stopping before the knife reaches the bottom so the potato stays intact. To control the cut, place two wooden spoons or chopsticks alongside the potato and let them stop the blade.
- Arrange the potatoes in a 9 x 13-inch or 7 x 11-inch baking dish and gently fan them open.
- Combine the melted butter, olive oil, garlic, salt and pepper. Spoon the mixture over the potatoes, working it into the slices.
- Bake uncovered for 45 minutes. Sprinkle on the Parmesan and parsley, then bake for about 20 minutes more, until the cheese has melted and is slightly crisp. Serve hot.
Timing, yield and baking dish
Magnolia’s recipe page lists 20 minutes of active time and 1 hour 25 minutes total. Its separate Episode 4 recipe index gives a different breakdown—15 minutes prep and 1 hour 5 minutes cooking—while totaling the same 1 hour 20 minutes? The index figures sum to 1 hour 20 minutes, so use the recipe page’s stated total when planning: 1 hour 25 minutes. Magnolia specifies either a 9 x 13-inch or 7 x 11-inch baking dish but does not compare the results between them.
Photos and recipe source
Magnolia’s official recipe page includes an image labeled “Magnolia Table Hasselback Potatoes,” which is the verified photo reference for the dish. The recipe is provided courtesy of Joanna Gaines and attributed to Magnolia Table: A Collection of Recipes for Gathering, Volume 2, published by William Morrow in 2020. Magnolia’s Episode 4 recipe index also lists Hasselback Potatoes from Volume 2.
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