Baked Hasselback Potatoes
User Reviews
4.8
72 reviews
Excellent
Baked Hasselback Potatoes
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Better than fries, garlic roasted potatoes that are crispy on the outside and tender on the inside.
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Ingredients
- 20 small Russet potatoes washed/scrubbed and pat dried
- 4 garlic cloves minced
- 4 Tbsp Butter or avocado oil melted
- 1 Tbsp fresh chopped rosemary
- 1 Tsp chili flakes optional
- Sea salt and fresh ground black pepper
Instructions
- Preheat oven to 400F.
- Cut each potato into slices about 3 to 4 mm apart, without cutting through it, and place them on a baking tray.
- In a small bowl mix melted butter (or oil), with chili, garlic, and rosemary.
- Brush well the potatoes with the garlic butter mixture then season generously with salt and pepper.
- Bake in the preheated oven for 60-75 minutes or until golden brown and crispy on tops. (timing varies on the size of potatoes)
- Enjoy!
Notes
- Storing: To store your leftover hasselback potatoes, place them in a sealed container in the fridge for up to 4 days. You may also freeze them for up to 3 months.
- Reheating: There are two ways to reheat your leftovers. Simply place them in a microwave-safe bowl and reheat in the microwave for 1-2 minutes until they are heated through, or rebake in a preheated oven at 350F for 6-8 minutes.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
5g
(8%)
Sodium
20mg
(1%)
Potassium
1426mg
(41%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
60IU
(1%)
Vitamin C
19.7mg
(22%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Sodium | 20mg | 1% |
| Potassium | 1426mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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