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Prepare the potatoes: Preheat the oven to 425°F (220°C). Place each potato between two chopsticks or wooden spoons and slice thinly, stopping before cutting all the way through. This creates the signature Hasselback look.
Season and bake: In a small bowl, mix melted butter, olive oil, garlic powder, paprika, salt, and pepper. Brush the mixture generously over the potatoes, ensuring it seeps into the slices.
Roast to perfection: Place the potatoes on a baking sheet and bake for 45–50 minutes, brushing with additional butter mixture halfway through, until crispy and golden brown.
Garnish and serve: Sprinkle with fresh parsley before serving.
Perfectly Seared Steak:
Prepare the steak: Pat the steaks dry with paper towels and season both sides generously with salt and black pepper. Let them sit at room temperature for 30 minutes before cooking.
Sear the steaks: Heat a cast-iron skillet over high heat. Add olive oil and place the steaks in the pan, cooking for 3–4 minutes without moving them to create a deep brown crust.
Add butter and aromatics: Flip the steaks and add butter, smashed garlic, and fresh rosemary or thyme. Tilt the pan and continuously spoon the melted butter over the steaks for another 2–3 minutes.
Check doneness: Use a meat thermometer to ensure the steaks reach your preferred doneness:
Rare: 120–125°F
Medium-Rare: 130–135°F
Medium: 140–145°F
Medium-Well: 150–155°F
Rest and serve: Remove from heat and let the steaks rest for 5–10 minutes before slicing. Serve alongside the crispy Hasselback potatoes.
Serving and Storage Tips