Hasselback Potatoes Recipe
Crispy, buttery and impressive, Hasselback Potatoes are baked with a garlic butter sauce and roasted until tender. So easy to make and pair well with just about anything.
Servings: 16
Cost: $5
Equipment
- 1 baking sheet
- chop sticks
Ingredients
- 8 each russet potatoes medium size- rinsed and cleaned
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup butter melted
- 6 garlic cloves chopped fine
- 2 tsp fresh chives chopped fine, plus more for garnish
- 2 tsp fresh parsley chopped fine, plus more for garnish
- Grated Parmesan cheese for garnish / topping
Instructions
- Preheat oven to 425 degrees.
- To slice the potatoes, first place some chopsticks horizontally on your cutting board, the width of the potato.
- Using a sharp knife, starting at one end slice the potato until the blade stops at the chopstick.
- Continue slicing, making 1/4” thick slices.
- Mix the salt and pepper together and season the potatoes with it then place the potatoes in a deep baking dish. Set aside.
- In a small bowl mix the melted butter with the garlic, chives and parsley.
- Brush the tops of potatoes with the butter mixture make sure some of it gets into the slices
- Cook for 45 to 60 minutes or until fork tender.
- Garnish with more fresh herbs, or some grated parmesan cheese.
- Serve immediately with your favorite entrée.
Notes
-
- the chopstick has just enough height to stop your knife blade from going all the way through the potato
- The chopsticks might shift/ move a bit while cutting- be careful!!! You may need to hold them with your other hand while slicing, or consider taping the chopsticks down temporarily to the cutting board.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 196mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg