Hasselback Potatoes
Transform your dinner table with these visually stunning Hasselback Potatoes. Thin, crispy layers unfold like a fan, offering a delightful combination of buttery softness inside and a golden crunch outside. Perfect as a side dish for any meal.
Prep time: 15 minutesCook time: 1 hourServes: 4
Ingredients
4 medium russet potatoes
4 tbsp unsalted butter, melted
2 tbsp olive oil
2 cloves garlic, minced
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp fresh rosemary, chopped
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash and dry the potatoes. Cut slits into each potato about 1/8 inch apart, stopping just before you cut through to create a fan effect.
3. In a small bowl, mix melted butter, olive oil, garlic, sea salt, and black pepper.
4. Place the potatoes on the baking sheet and brush them generously with the butter mixture, making sure some gets into the slits.
5. Bake for 45 minutes, brushing with more butter mixture halfway through.
6. Remove from the oven, sprinkle with Parmesan cheese and rosemary, then return to the oven for another 15 minutes.
7. Once crispy and golden, remove from the oven, garnish with chopped parsley, and serve hot.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
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