Description
Deliciously crispy Hasselback potatoes brushed with melted butter and topped with parmesan and garlic.
Ingredients
Scale
- 6 medium Yukon gold potatoes (scrubbed or peeled)
- 3 Tablespoons melted butter or olive oil
- To taste Salt and pepper
- 2 Tablespoons freshly grated parmesan
- 2 cloves garlic (minced)
- To taste Red pepper flakes
Instructions
- Wash and scrub or peel the potatoes.
- Look for a flat side on the potato and place the potato, flat side down, on a cutting board. If the potatoes do not have a flat side, make one by removing some of the potato with the sharp knife.
- Place two chopsticks on the sides of the potato. They should sit snugly along the sides of the potato.
- Use a sharp knife to cut the potato crosswise into ⅛-inch thick slices, stopping when your knife reaches the chopsticks. This way, the potatoes will stay intact at the bottom.
- Repeat with the remaining potatoes.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place the potatoes on the baking sheet. Brush each potato with melted butter.
- Season the potatoes with salt and pepper. Use your hands or a brush to coat the potatoes well on the sides and between the potato slices.
- Bake the potatoes for 40 minutes.
- Remove them from the oven and sprinkle them with parmesan cheese.
- Continue baking for 20 minutes.
- Serve potatoes warm.
Notes
- This recipe can be customized by adding different toppings such as herbs or other types of cheese.
- Be careful not to cut all the way through the potatoes to keep them intact.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 230
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg