Name: Crispy Hasselback Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: European
Ingredients: 36 oz (6 pcs) yukon gold potatoes; 4 tbsp melted unsalted butter; 3 tbsp olive oil; 3 tbsp chopped, plus more for garnish Fresh Parsley; to taste flaky sea salt

How To Make Crispy Hasselback Potatoes

Hasselback potatoes are a step up from the usual baked potatoes. Its slices ensure crisp edges all around and tender goodness on the inside.

Preparation: 15 minutes

Cooking: 1 hour 15 minutes

Total: 1 hour 30 minutes

Serves:

Ingredients

36ozyukon gold potatoes,(6 pcs)
4tbspunsalted butter,melted
3tbspolive oil
3tbspfresh parsley,chopped, plus more for garnish
flaky sea salt,to taste

Instructions

Preheat the oven to 425 degrees F.
Set a potato on a cutting board and place a chopstick on either side of the potato. With a sharp, thin knife, make deep vertical cuts ⅛-inch apart, but without cutting all the way through the potato.
Place the potatoes with the cut side up in the baking dish, spaced a little apart so each one has some room. Fan the potatoes open slightly.
In a small bowl, combine the melted butter, oil, and parsley. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.
Bake for 1 hour and 15 minutes, or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.

Nutrition

Calories: 259.20kcal
Fat: 14.60g
Saturated Fat: 5.84g
Trans Fat: 0.31g
Monounsaturated Fat: 6.92g
Polyunsaturated Fat: 1.07g
Carbohydrates: 29.84g
Fiber: 3.80g
Sugar: 1.35g
Protein: 3.57g
Cholesterol: 20.35mg
Sodium: 437.69mg
Calcium: 25.64mg
Potassium: 729.06mg
Iron: 1.49mg
Vitamin A: 72.75µg
Vitamin C: 36.04mg

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