CRISPY HASSELBACK POTATOES
Hasselback potatoes sound hard to make, but they're actually just an easy and fancy baked potato. Originating at the Hasselbacken restaurant in Stockholm, Sweden, slices are partially cut into Russet or Yukon Gold potatoes. As the potatoes bake, the slices fan out and allow for melted butter and seasonings to seep inside. The potato skins are crisp, while the slices stay tender. A delicious potato side dish option for your holiday meal or a dinner party. Serve as is or with a dollop of sour cream or a sprinkle of Parmesan cheese.
Provided by Kitchen Crew @JustaPinch
Categories Potatoes
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees. Slice potatoes in 1/4-inch slices being careful to slice them 3/4 of the way through (not all the way through). The potatoes need to stay together at the bottom (use a flat wooden spoon handle as a guide).
- Set the potatoes on a cookie sheet lined with parchment paper. Brush the potatoes with olive oil on the back uncut side.
- Roll them over and brush the oil on the sliced side.
- Sprinkle with salt and pepper according (to taste).
- Bake for 30 minutes.
- While the potatoes are baking, melt the butter on the stove. Mix in the garlic powder, rosemary, and thyme.
- After the potatoes bake for 30 minutes, brush them with the butter herb mixture. Bake them for another 30 minutes or until they are fork-tender in the middle. Large potatoes might have to cook 5 - 10 minutes longer.
- When done baking, brush the potatoes one more time with the butter herb mixture. Re-season with more salt and pepper according to taste.
- Sprinkle with chopped fresh parsley.
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