Easy Hasselback Potatoes
User Reviews
5
Easy Hasselback Potatoes
Description
The recipe starts by microwaving whole potatoes to soften them, then making a series of thin slices that penetrate three-quarters of the way down without cutting through. This technique allows flavors to penetrate during baking while keeping the potatoes intact. A brush of butter and olive oil mixed with Parmesan cheese, garlic paste, chives, salt, and pepper coats the potatoes, enhancing both taste and texture.
Baking at a high temperature crisps the exposed edges, giving a satisfying contrast between the crispy outside and tender center. The recipe suggests adding toppings such as sour cream or bacon if desired and notes the choice of yellow potatoes for preferred texture and flavor over russets.
This method reduces overall baking time and makes slicing easier. The butter and oil mixture prevents butter from burning at high heat while imparting flavor evenly. The finished potatoes can be served as a side dish with a distinctive presentation and taste.
Ingredients
- 6 medium potato cleaned and dry, yellow
- 5 tablespoons butter melted, salted
- 4 tablespoons olive oil
- ¼ cup Parmesan Cheese plus more for topping if desired, shredded
- 1 tablespoon garlic see notes, paste
- 1 tablespoon chives divided, chopped fresh
- 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
- Garlic paste can be made by mashing chopped garlic with coarse salt to a smooth consistency.
- Microwaving potatoes before baking softens them and reduces overall cooking time.
- Mixing butter with olive oil prevents burning and helps distribute Parmesan cheese evenly.
- Yellow potatoes provide a preferred texture and flavor; russets will yield crispier skin.
- Toppings such as sour cream or bacon can be added after baking for extra flavor.
- The recipe can be doubled for larger groups; increase initial baking time slightly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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