We really like potatoes in our family, but these Hasselback potatoes are a big hit in our household. They look great and taste great too! This recipe is based off the Hasselback recipe from Pompier850 on Allrecipes. This recipe serves 5 (2 adults and 2 teens, 1 toddler), with some leftovers. We love leftovers around here!
Ingredients:
- 8 russet potatoes
- 8 tablespoons unsalted butter, melted
- Himalayan pink salt
- Black pepper
- 2 tablespoons grated parmesan
- 2 tablespoons seasoned bread crumbs
Directions:
- Preheat oven to 425 degrees. Line baking sheet with parchment paper to help with clean up later.
- Wash potatoes thoroughly. You can peel the potatoes, we like the peel so leave it on.
- Using two wooden spoons with the same size handles, place the potato between the spoons and then cut thin slices without cutting through to the bottom.
- Drizzle 4 tablespoons of melted butter over each potato, try to get as much in between the slices as possible. It’s a messy process, but totally worth it if you get the butter down in between. Sprinkle with salt and pepper.
- Bake for 30 minutes.
- In a small bowl, combine parmesan and breadcrumbs. Drizzle the remaining melted butter over partially baked potatoes, then sprinkle the parmesan mixture – try to get butter and mixture between the slices again.
- Finish baking for 15 minutes.
Serve on a platter, using small tongs to pick up because the slices will make it hard to move with a spoon. Hasselback potatoes go great as a side dish in a meal where you’d have a baked potato, but they look fancier so get ready to wow your humans!
I’ll see you at the table!