Tag Archives: HASSELBACK POTATOES

Crispy Hasselback Potatoes Recipe

A BIG FAVE

Ingredients

  • Yukon gold potatoes, about 6 ounces eachHasselback Potatoes
  • 4 tablespoons unsalted butter, melted              
  • 3 tablespoons olive oil
  • 3 tablespoons chopped fresh parsley, plus more for garnish
  • Flaky sea salt, to taste

Directions

1 Preheat the oven to 425ºF.

2 Slice the potatoes: Set a potato on a cutting board and place a chopstick on either side of the potato. With a sharp, thin knife, make deep vertical cuts 1/8-inch apart, but without cutting all the way through the potato. The chopsticks should keep you from accidentally cutting too deeply or going all the way through.

Place the potatoes with the cut side up in the baking dish, spaced a little apart so each one has some room. Fan the potatoes open slightly.

3 Season the potatoes: In a small bowl, combine the melted butter, oil, and parsley. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.

Bake for 1 hour and 15 minutes, or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.

HASSELBACK POTATOES

Serves 2

Ingredients

  • 2 whole Golden Potatoes
  • 2 Tablespoons Butter
  • 1 piece (about 2 Inches long) Parmigiano-Reggiano, Sliced Thinly
  • ⅛ teaspoons Garlic Powder
  • ¼ teaspoons Kosher Salt
  • 2 teaspoons Olive Oil
  • ¼ cups Heavy Cream
  • ¼ cups Cheddar Cheese Blend

Directions

  • Preheat oven to 400ºF.
  • Scrub potatoes.
  • You need 2 wooden spoons with handles of the same width.
  • Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
  • Slice the butter into thin pieces.
  • Alternate the butter and the Parmesan, stuffing them in between the slices of the potato.
  • Season the potato with garlic powder and kosher salt.
  • Drizzle the potato with olive oil.
  • Bake at 400ºF for 45 minutes.
  • Remove from the oven and drizzle heavy cream over the potatoes.
  • Top with cheddar cheese. Place back in the oven for 10-12 more minutes.
  • Remove and serve!