Hasselback Potatoes
These cheesy Hasselback potatoes are tender inside and crispy outside, basted with homemade garlic butter. Serve them as a holiday side dish or easy appetizer!
Servings: 6 servings
Ingredients
- 6 small russet potatoes scrubbed, rinsed, and dried (do not peel)
- 5 tablespoons unsalted butter
- 5 cloves garlic minced
- salt and freshly ground black pepper to taste
- 1 cup Italian shredded cheese optional
- fresh chopped parsley
Instructions
- Prep. Preheat oven to 425ºF. Grease a rimmed baking sheet with cooking spray and set aside.
- Slice the potatoes. Place a potato between 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the chopsticks will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes and transfer them to the prepared baking sheet. Set aside.
- Make the garlic butter. Melt butter over medium heat in a large nonstick skillet or pan. Add garlic and cook for 2 to 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
- Finish the potatoes. Brush the prepared garlic butter over the potatoes, making sure to get in between all the slices.
- Bake. Bake for 45 minutes or until tender and crisp. Cooking time will also depend on the size of your potatoes.
- Add cheese and serve. Sprinkle with cheese and bake for 5 more minutes. Remove from oven, garnish with parsley, and serve.
Nutrition
Serving: 1Potato | Calories: 258kcal | Carbohydrates: 27g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 139mg | Potassium: 905mg | Fiber: 5g | Sugar: 0g | Vitamin A: 380IU | Vitamin C: 25.1mg | Calcium: 219mg | Iron: 7mg
