Hasselback Potatoes
Source: Laura Vitale

Olive Oil
Fresh parsley

Scrub potatoes and clean well.
Take a thin slice off the bottom of the potato, lengthwise, so they sit level on the pan. (Cook that piece too!)
Cut each potato ¾ through with quarter inch slices.

Brush/coat potatoes all over with olive oil. This will help the skin get crispy. Bake at 425° for 20 minutes.

In a saucepan, melt butter over low heat with thick slices of garlic cloves – to infuse the butter with the garlic flavor. (Use any other spices if you want.)

Remove potatoes from oven and brush with butter mixture, making sure the butter mixture is getting in between the slices.

Return to oven and bake for 30 to 40 minutes more, basting them with the butter mixture every 10 to 15 minutes.

On the last basting, about 10 minutes before they’re done, use a paring knife to separate the slices just a little bit to reinforce the fan effect. Then baste with butter mixture and add salt and pepper.

When you remove them from the oven, sprinkle some parmesan cheese on top and finely chopped fresh parsley (for color).


Recipe Main Page