The Hasselback Potatoes Recipe is the perfect addition to any meal. A delicious buttery potato seasoned just right. Add cheese and sour cream to top it off.
Hasselback Potatoes Recipe
It's National ChopSticks Day! Ok, so maybe the Hasselback Potatoes recipe isn't something you normally eat with chopsticks, however you do you use chopsticks to help with the accordion cut. ;). These would make a great addition to your romantic Valentines Day dinner and are also great for National Potato Lovers Day on February 8th.
If you’re looking for a new way to serve potatoes as a side dish, you’re going to love this recipe. Hassleback potatoes may look fancy and complicated, but they are so easy to make. If you’re the type that loves crunchy potatoes, you’ll love these. You can also use a variety of seasonings to add flavor to your potatoes. This allows you to be incredibly creative with this recipe. These are excellent with grilled steak and steamed vegetables. You could also turn them into a meal of their own by topping with chili and cheese.
Baked Hasselback Potatoes Ingredients:
- 8 russet potatoes
- 3 cloves garlic, smashed
- ¼ cup butter
- ¼ cup olive oil
- 3 sprigs thyme
- Salt and pepper, to taste
- Chives and additional garnish, optional
- Chopsticks
How to make Easy Hasselback Potatoes Recipe:
Hasselback Potatoes Recipe
The Hasselback Potatoes Recipe is the perfect addition to any meal. A delicious buttery potato seasoned just right. Add cheese and sour cream to top it off.
Ingredients
Ingredients:
- 8 russet potatoes
- 3 cloves garlic, smashed
- ¼ cup butter
- ¼ cup olive oil
- 3 sprigs thyme
- Salt and pepper, to taste
- Chives and additional garnish, optional
Instructions
Directions:
- Preheat oven to 450F
- Position two chopsticks around a potato to create a physical block for your knife - this helps you avoid cutting through the potato, creating that "accordion effect."
- Using a sharp knife, place deep cuts in the potato every ¼" stopping when your blade hits the chopsticks.
- Repeat for all potatoes.
- Place the potatoes on a lined cookie sheet.
- Melt half of the butter and olive oil in a saucepan with the smashed garlic cloves and thyme. Pour over the potatoes, ensuring you get in as many of those cuts as possible.
- Bake the potatoes for 50-60 minutes, until golden and crispy.
- Melt the remaining butter and olive oil with the garlic and thyme.
- Brush the melted butter-oil mixture on top of the crispy potatoes. Season with salt and pepper and garnish.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 281Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 15mgSodium 107mgCarbohydrates 38gFiber 4gSugar 2gProtein 5g
Nutrition may vary depending on the products used.
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