The first time I saw hasselback potatoes, I was so amazed by how pretty they looked. I thought, what a simple and creative way to enjoy potatoes. This recipe can be enjoyed as a side or appetizer. I left them in the oven for over an hour because I prefer a lot of crunch with my potatoes (I almost thought I was having potato chips!) If you want them more tender, an hour should be just fine.
We’re starting this recipe by cutting a ⅛” slice from the bottom of each potato, enough so that they can stand firmly on their own. Next, you’ll create thin ⅛” slice through each potato, without cutting through the potato. Place the potatoes in a baking dish and stuff with garlic and rosemary. Then bake the potatoes at 460F for about 60-80 minutes. Finish these beauties off by adding some grated cheese, salt, and pepper.
Potatoes often get a bad rap; however, they have some major benefits. They are a rich source of potassium and vitamin C. With the skin on, they also provide a healthy dose of fiber.
Now, it’s your turn! Try these out and let us know what you think! Have you ever prepared hasselback potatoes? Let us know in the comment section below!
- 4 medium red potatoes
- 1 ounce of grated cheddar cheese
- 1 tablespoon of olive oil
- 4 cloves of garlic, finely chopped
- 3 Fresh rosemary , finely chopped
- Salt and pepper to taste
Create a 1/8″ slice from the bottom of each potato, so that they are able to stand firmly on a surface.
Then create thin 1/8″ slices through each potato, making sure not to cut completely through the potato. Stop right before you hit the bottom.
Place the potatoes in a baking dish, and drizzle olive oil.
Stuff the slices with the garlic and rosemary
Bake at 460F for 60-80 minutes until tender on the inside (longer if you prefer crispiness.)
Finish off by adding grated cheese, and salt and pepper to taste.
This recipe can be enjoyed as a side or appetizer.