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Hasselback Potatoes
These hasselback potatoes are perfect for a dinner party or just to impress friends or family.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Sides
Cuisine:
American
Servings:
6
Calories:
500
cal
Author:
Amanda Formaro
Ingredients
6
russet potatoes
2
Tablespoons
garlic
minced
1/2
cup
butter
1/2
cup
olive oil
3
sprigs thyme
Salt and pepper
to taste
Parsley
optional garnish
1/2
cup
fresh Parmesan cheese
optional garnish
Instructions
Preheat oven to 450F
Scrub your potatoes well since you will be leaving the skin on for this recipe.
Position two chopsticks on either side of your potato – this helps you avoid cutting through the potato, creating that “accordion effect.”
Using a sharp knife, place deep cuts in the potato every 1/4" stopping when your blade hits the chopsticks.
Repeat for all potatoes and then place the potatoes on a lined cookie sheet.
Melt 1/4 cup butter and 1/4 cup olive oil in a saucepan with the minced garlic and thyme.
Brush the melted oil-butter over the potatoes, ensuring you get in as many of those cuts as possible.
Bake the potatoes for 30-45 minutes, until golden and crispy.
Melt the remaining butter and olive oil with the garlic and thyme.
Brush the melted butter-oil mixture on top of the crispy potatoes. Season with salt and pepper and garnish with Parmesan and parsley.
Video
Nutrition
Serving:
1
potato
|
Calories:
500
cal
|
Carbohydrates:
39
g
|
Protein:
7
g
|
Fat:
35
g
|
Saturated Fat:
13
g
|
Cholesterol:
46
mg
|
Sodium:
280
mg
|
Potassium:
906
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
560
IU
|
Vitamin C:
13.8
mg
|
Calcium:
138
mg
|
Iron:
2.1
mg