
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.
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
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Preheat the oven to 425 degrees F.
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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 â…›-inch apart, but without cutting all the way through the potato.
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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.
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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.
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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:Â 259.20kcal
- Fat:Â 14.60g
- Saturated Fat:Â 5.84g
- Trans Fat:Â 0.31g
- Monounsaturated Fat:Â 6.92g
- Polyunsaturated Fat:Â 1.07g
- Carbohydrates:Â 29.84g
- Fiber:Â 3.80g
- Sugar:Â 1.35g
- Protein:Â 3.57g
- Cholesterol:Â 20.35mg
- Sodium:Â 437.69mg
- Calcium:Â 25.64mg
- Potassium:Â 729.06mg
- Iron:Â 1.49mg
- Vitamin A: 72.75µg
- Vitamin C:Â 36.04mg
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