Easy Hasselback Potatoes
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5.0
51 reviews
Excellent
Easy Hasselback Potatoes
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These Hasselback Potatoes are smothered in garlic butter & Parmesan, then baked to perfection!
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Ingredients
- 6 medium yellow potatoes cleaned and dry
- 5 tablespoons salted butter melted
- 4 tablespoons olive oil
- ¼ cup shredded Parmesan cheese plus more for topping if desired
- 1 tablespoon garlic paste see notes
- 1 tablespoon chopped fresh chives divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Grease a medium-sized casserole dish with cooking spray; set aside.
- Place potatoes on a large plate. Microwave on high power for 10 minutes.
- After microwaving, allow the potatoes to cool for a few minutes before using a large sharp knife to cut fine slits ¾ of the way through the potatoes about ⅛ inch apart.
- Transfer the potatoes to the prepared baking dish.
- In a small bowl, combine the melted butter and olive oil. Add parmesan cheese, garlic paste, half of the chives, salt, and pepper.
- Brush the butter mixture over the potatoes, gently parting the slices to make sure butter gets down in between. Reserve extra butter mixture.
- Bake the potatoes for 10 minutes. Remove the potatoes from the oven and brush with the rest of the butter mixture and bake for an additional 12 to 15 minutes or until they are crispy on the outside and tender inside.
- Remove from the oven and brush the potatoes with the melted butter in the bottom of the dish. Top with remaining chives and Parmesan cheese, if desired. Serve immediately.
Notes
- You can purchase garlic paste or make homemade garlic paste. To make garlic paste, combine 2-3 cloves chopped garlic with a pinch of coarse salt. Mash with a fork to make a smooth paste.
- Microwaving the potatoes before roasting ensures that the insides of the potatoes will get nice and tender and makes them A LOT easier to slice before baking. Plus it cuts the overall bake time in half!
- It is VERY important that the olive oil and butter are mixed together first. The olive oil cools the butter and ensures that the parmesan cheese doesn’t melt in the mixture and turn into a glob.
- A blend of butter and oil is used to impart flavor but also because butter can burn at really high temperatures and the oil prevents it from doing so in this recipe.Add your favorite toppings like sour cream or bacon if desired.
- If you prefer potatoes with SUPER crispy skin, then you can use russets in this recipe, but I prefer the overall texture and flavor of yellow potatoes.
- This recipe can be doubled for a large crowd, but an additional 5 minutes or so may need to be added to the initial bake time.
Nutrition Information
Show Details
Serving
1potato
Calories
317
(16%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
28mg
(9%)
Sodium
258mg
(11%)
Potassium
726mg
(21%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
346IU
(7%)
Vitamin C
35mg
(39%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1potato | |
| Calories | 317 | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 28mg | 9% |
| Sodium | 258mg | 11% |
| Potassium | 726mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 35mg | 39% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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