Baked Sliced Hasselback Potatoes
Calories: 6
Adjust Servings Here: 4 servings
Description
Baked Hasselback potatoes have thin, crispy edges and soft, creamy centers. They take some time and finesse to make, but the results are well worth it! The perfect side to impress guests on special occasions.
Ingredients
- 2 lb (900 g) Potatoes (or 6 medium) russet, red skin or Yokon
Seasoning
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Dried oregano
- 1 tsp Paprika sweet smoked or hot
Plus
- 4 tbsp (60 ml) Olive oil
- 4 tbsp (55 g) Melted butter
- 2 tbsp Parsley fresh, Finely chopped
Instructions
- Preheat the oven tp 425°F / 220°C/ Gas Mark 6
- Seasoning - In a small bowl, combine all the seasoning ingredients.1 tsp Kosher salt, 1 tsp Black pepper, 1 tsp Garlic powder, 1 tbsp Onion powder , 1 tbsp Dried oregano , 4 tbsp Melted butter, 1 tsp Paprika
- Clean - Peel the potatoes and slice them into thin slices. Pat them dry with paper towels.
- Season - Place the dry slices in a large bowl and drizzle the olive oil and seasoning.2 lb Potatoes
- Pan - Generously brush a 12-inch skillet or heavy bottom pan with olive oil. Layer the potato slices in an accordion style making sure to fan them so they are half exposed and half under. Brush the top with melted butter. Then, cover the pan with a piece of aluminum foil.4 tbsp Olive oil
- Bake - Transfer to the oven and bake for 30 minutes. Then, remove the aluminum foil from the pan. Place it back in the oven and bake for another 20 minutes until you have beautiful light golden color on the edges. Sprinkle with chopped parsley.2 tbsp Parsley
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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