Hasselback Potatoes Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Description:
Derived from Cuisine at Home but with a twist, this Hasselback Potato recipe boasts a richer, more indulgent cheesy flavor, making it an elegant yet straightforward side dish option. Despite its sophisticated appearance, the preparation is surprisingly simple, offering a unique take on serving potatoes.
Ingredients:
- 4 Yukon Gold potatoes
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/3 cup butter, melted
Instructions:
-
Preheat Oven: Begin by preheating your oven to 450 degrees Fahrenheit (230 degrees Celsius).
-
Prepare Baking Dish: Spray a rectangular glass baking dish generously with cooking spray to prevent sticking.
-
Prep Potatoes: Peel the Yukon Gold potatoes and cut them in half lengthwise, creating a flat base. Then, carefully slice each potato half into thin, evenly spaced slices, being cautious not to cut all the way through. To ensure even slicing, consider placing a chopstick on each side of the potato, which will act as a barrier to prevent slicing all the way through.
-
Prepare Cheese Mixture: In a food processor, combine the grated Parmesan cheese, Asiago cheese, olive oil, paprika, and salt. Pulse until the mixture is well combined and forms a coarse texture.
-
Arrange Potatoes: Place the prepared potatoes in the greased baking dish, arranging them with the sliced side facing up. Gently fan out the slices to create a visually appealing display.
-
Coat Potatoes: Drizzle approximately 1/3 cup of melted butter over the fanned potatoes, ensuring each one is lightly coated.
-
Coat with Cheese Mixture: On a flat plate, spread out the breadcrumb and cheese mixture. With the potato fans slightly open, dip the tops of each potato into the breadcrumb mixture, ensuring they are evenly coated. Return the coated potatoes to the baking dish.
-
Bake Covered: Cover the baking dish with aluminum foil to trap moisture and bake in the preheated oven for 30 minutes. This initial covered baking period will allow the potatoes to cook through without drying out.
-
Final Bake: After 30 minutes, remove the foil from the baking dish and drizzle the remaining melted butter over the potatoes. Return the dish to the oven and bake for an additional 10-15 minutes, or until the potatoes are golden brown and crispy on the edges.
-
Serve: Once baked to perfection, transfer the Hasselback Potatoes to a serving platter, and if desired, drizzle with additional melted butter for an extra touch of indulgence. These potatoes are best enjoyed hot and are sure to impress as a side dish for any occasion.
Nutritional Information (Per Serving):
- Calories: 291.7
- Fat Content: 19.5g
- Saturated Fat Content: 10.9g
- Cholesterol Content: 44.4mg
- Sodium Content: 572.4mg
- Carbohydrate Content: 25.5g
- Fiber Content: 2.3g
- Sugar Content: 1.4g
- Protein Content: 4.9g
Keywords: Vegetable, European, Weeknight, St. Patrick’s Day, Oven, Small Appliance, Less than 4 Hours
Tips:
- For a variation, try sprinkling chopped fresh herbs such as rosemary or thyme over the potatoes before baking.
- Serve alongside a creamy garlic aioli or sour cream dipping sauce for added flavor.
- Leftover Hasselback Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
