Hasselback Potatoes are a visually impressive and delicious side dish. Thinly sliced, these potatoes are crispy on the outside and tender on the inside, perfect for any meal.
Ingredients
- 2 large russet potatoes washed and dried
- 2 tablespoons olive oil extra virgin
- 2 tablespoons unsalted butter melted
- to taste salt for seasoning
- to taste black pepper freshly ground
- 2 tablespoons Parmesan cheese grated
- 1 teaspoon rosemary chopped, fresh or dried
Instructions
- Preheat your oven to 425°F (220°C).
- Place a potato on a cutting board. Place two chopsticks or skewers parallel to the potato, one on each side to prevent cutting completely through the potato.
- Using a sharp knife, make slices across the potato about 1/8 inch thick, stopping at the skewers.
- Repeat the cutting process with the remaining potatoes.
- In a small bowl, mix the olive oil and melted butter together.
- Place the potatoes on a baking sheet. Brush them with half of the olive oil and butter mixture, making sure to get some of the mixture into the slices.
- Season the potatoes with salt and pepper to taste.
- Bake in the preheated oven for 40 minutes.
- Remove the baking sheet from the oven and re-brush the potatoes with the remaining oil and butter mixture, then sprinkle with Parmesan cheese and rosemary.
- Return the potatoes to the oven and bake for an additional 15 minutes, or until the potatoes are crispy and golden brown.
- Serve immediately as a delicious side dish.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 12mgCalcium: 45mgIron: 1.7mg