I love potatoes. They’re filling, affordable, and (of course) deliciously versatile! Feeding my family of ten every day equals a lot of meals. So I’m grateful for great side ideas like Hasselback potatoes, which seem fancy but are really quite simple. And – no peeling is a plus!
(Just make sure you plan ahead for enough time to bake them – they take about an hour in the oven, plus a little time for prep, so start them early!)
Whether with a steak, steamed lobster, chicken nuggets or barbecue meatballs (or whatever your preferred main dish), these are a great option!
HASSELBACK POTATOES
(makes 6 potatoes)
Ingredients:
- 6 medium russet potatoes, scrubbed clean, dried
- 4-5 Tbsp butter, melted
- ⅓ cup olive oil
- 2 tsp salt (or 1 Tbsp kosher salt)
- ½ tsp ground black pepper
- 1 tsp granulated garlic
- 1 tsp granulated onion, optional
- 1 Tbsp fresh chopped rosemary, optional
- 2 Tbsp grated Parmesan, optional
- Preheat oven to 450 degrees F. Line baking sheet with foil.
- Scrub and dry potatoes. Set aside.
- In a small bowl, combine melted butter, olive oil, salt, pepper, garlic, onion, rosemary, and Parmesan (if using). Stir to mix.
- One at a time, place the potatoes in between the handles of two wooden spoons or large chopsticks of the same size. With a sharp knife, carefully cut the potatoes into thin slices, leaving the bottom of the potato connected. The wooden spoon handles assist with this endeavor.
- Place potatoes on prepared baking sheet and brush with butter/seasoning mixture, carefully getting between each slice, and continue till all potatoes are coated.
- Bake potatoes till tender and skin is crisp, about 55-60 mins.
Bon appetit!
Let me know when you try them and what you think!
– Maria