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
- 8 small Potatoes (or 6 medium) russet, red skin or Yokon
- 4 tbsp (60 g) Butter unsalted, room temperature
- 4 tbsp (60 ml) Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Garlic grated
- 2 tbsp Parsley fresh, Finely chopped
Instructions
- Preheat the oven tp 425°F / 220°C/ Gas Mark 6
- Seasoning - In a bowl, combine the butter, garlic, parsley, salt, and pepper, and set aside.4 tbsp Butter, 1 tsp Salt, 1 tsp Pepper, 1 tbsp Garlic
- Clean - Wash and scrub the potato skin under running water to ensure they are clean. Pat them dry so they are easier to handle.
- Accordion - Place each potato on a sturdy chopping board between two chopsticks or the handles of two wooden spoons. Then, holding the knife at 90%, slice the potato but not all the way. Stop when you reach the chopsticks or spoon handles. What you should get is a sliced potato with the bottom still intact. These will open like an accordion during baking.8 small Potatoes
- Pan - Place the potatoes, cut side up, in a skillet or baking dish. And, generously brush each potato with the garlic butter seasoning. Then, brush each potato with olive oil.4 tbsp Olive oil
- Bake - Transfer to the oven and bake for 30 minutes. Then, generously baste with the oil from the pan. Place it back in the oven and bake for another 30 minutes until you have beautiful Hasselback potatoes.2 tbsp Parsley
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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