BAKED HASSELBACK POTATOES
These baked hasselback potatoes don't need a lot of toppings to make them wonderful. Simple, yet fancy.
Provided by Carol Castellucci Miller
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.
- Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes.
- Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.
- Garnish with additional Parmesan and chives.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 38.5 g, Cholesterol 2.2 mg, Fat 11.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 51.8 mg, Sugar 1.7 g
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Mark Hemsley
[email protected]This recipe looks delicious! I can't wait to try it.
Md Fahim max
[email protected]I'm not sure what I did wrong, but my potatoes didn't turn out crispy at all.
Bub Bras
[email protected]These potatoes were a bit bland. I think I'll add more herbs next time.
Moon Wattoo
[email protected]I would definitely recommend this recipe. It's easy to follow and the potatoes turn out great.
YES_BOY STANLEY VIZZY
[email protected]These potatoes were amazing! So crispy and flavorful.
Lorenzo Esparza
[email protected]I've never made hasselback potatoes before, but they were surprisingly easy to make. I'll definitely be making them again.
Caelan Jordan
[email protected]These potatoes were a bit too crispy for my taste, but they were still good. I think I'll slice them thinner next time.
Persayis Carpenter
[email protected]I love how easy these potatoes are to make. I just slice them and then toss them in olive oil and herbs. They're always a hit with my family.
Augusta Marah
[email protected]These were delicious! I used Yukon Gold potatoes and they turned out perfectly crispy on the outside and fluffy on the inside.
Shridev Ram
[email protected]I've made these potatoes several times now and they're always a crowd-pleaser. They're so versatile - you can serve them with anything from steak to fish to chicken.
Ola Yinka
[email protected]These potatoes were a hit! I made them for a dinner party and everyone raved about them. They're so easy to make and they look really impressive.