Hasselback Potatoes
User Reviews
5.0
15 reviews
Excellent
Hasselback Potatoes
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These salty, crispy roasted Hasselback Potatoes are one of my favorite ways to prepare potatoes, especially when you get them good and salty with sea salt!
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Ingredients
- 4 Russet potatoes washed with skin on
- 2-3 tablespoons of vegetable oil
- flaked sea salt
- butter for melting on top
- parsley flakes to garnish
Instructions
- Preheat your oven to 450°F. Line a small baking sheet with foil.
- Place each potato between two small wooden spoons, so that the spoons are running along the LENGTH of the potato. You want to cut across the width of the potato, not cut it length-wise.
- Using a sharp knife,width-wise slice the potato about every 1/8-inch. The wooden spoons are going to stop you from cutting all the way through the potato. The smaller the slices you make, the faster and crispier the potato will be!
- Place the sliced potatoes on the baking sheet and brush them with the vegetable oil, then sprinkle with the sea salt.
- Bake the potatoes for 55 to 60 minutes or until the potatoes are tender and the skin is crispy.
- Remove and place a pat of butter on top of each one, letting it melt and soak in. Sprinkle with parsley to serve!
Notes
- You can use red potatoes for this recipe as well!
Nutrition Information
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Calories
226kcal
(11%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
6g
(30%)
Sodium
11mg
(0%)
Potassium
888mg
(25%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin C
12mg
(13%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Sodium | 11mg | 0% |
| Potassium | 888mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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