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