Hasselback Potatoes

    • Prep Time
    • 15 mins
    • Cook Time
    • 55 mins
    • Yield
    • 6 potatoes
    • Difficulty Level

This is a recipe for hasselback potatoes, which are roasted potatoes that have been sliced thinly but not all the way through and baked until crisp. This is perfect for those of you that love to serve potatoes as a side dish (I love potatoes) and want a little change from the usual. They are delicious and look quite beautiful if you ask me. Plus, my daughter finds them beyond interesting and has a blast breaking them apart.

Hope you and your family love this twist on the usual baked potato. Enjoy!

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2 Ratings

Ingredients

  • 6 russet potatoes, peeled
  • salt
  • pepper
  • 1/4 cup olive oil

Instructions

  • 1. Take each peeled potato and line a chopstick on each side of the potato. With a knife carefully make 1/8 inch slices, stopping the knife when it meets the chopsticks. Repeat with the rest of the potatoes.
  • 2. Put the hasselback potatoes on a baking sheet lined with parchment paper. Season generously with salt and pepper, making sure the seasoning gets in between the slices. Then drizzle with olive oil, making sure the olive oil gets between the slices.
  • 3. Bake at 400 degrees Fahrenheit for 45-55 minutes. Serve!

Instructions

  • 1. Take each peeled potato and line a chopstick on each side of the potato. With a knife carefully make 1/8 inch slices, stopping the knife when it meets the chopsticks. Repeat with the rest of the potatoes.
  • 2. Put the hasselback potatoes on a baking sheet lined with parchment paper. Season generously with salt and pepper, making sure the seasoning gets in between the slices. Then drizzle with olive oil, making sure the olive oil gets between the slices.
  • 3. Bake at 400 degrees Fahrenheit for 45-55 minutes. Serve!

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  • 2 people rated this recipe

  • Average Rating

    (4.5 / 5)


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