Hasselback Potatoes

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:

  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper to help with clean up later.
  2. Wash potatoes thoroughly. You can peel the potatoes, we like the peel so leave it on.
  3. 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.
  4. 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.
  5. Bake for 30 minutes.
  6. 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.
  7. 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!