Instead of regular baked potatoes make hasselback potatoes instead. Each little slice gets nice and crispy on the outside yet soft on the inside!
Recently I’ve seen a lot of food bloggers posting recipes for hasselback potatoes. This past weekend I decided to give them a whirl.
And I can safely say this will be my go to baked potato recipe from now on. Sure you need to bake them for a whole hour – but it’s well worth the wait (and now that it’s getting colder I’m sure you won’t mind the oven heating up your kitchen).
Crispy fanned potato edges with the soft center underneath. Delicious. Feel free to play around with the ingredients. I used sharp cheddar, Parmesan, butter, garlic powder, dried basil and paprika. Oh and to top it all off – the potatoes look pretty cool when they’re done. Now this is a dish I can really get behind. I mean I’ve confessed my love of potatoes before; they are just my comfort food. When I’m feeling sad or nostalgic I need potatoes in my life – they just keep me grounded somehow and instantly transport me home in just one bite. Must be those Russian roots of mine, bringing me back to my all time favorite vegetable always – the mighty potato. I’ll never forget summers in Russia digging out potatoes from my grandmothers veggie garden at her country house. It was always one of my favorite activities and then boiling and tasting those fresh summer potatoes was simply the best. Nothing quite like freshly dug up potatoes for dinner, though these hasselback potatoes will work with the regular store bought kind as well!
I would love to try making a vegan version of these hasselback potatoes with Vegan parmesan or shredded cheese and using vegan butter instead of the regular. Why can’t hasselback potatoes all be plantbased? No reason, right? That’s what I say!
Let me know what you think of these hasselback potatoes in the comments below!
- 2 baking potatoes
- olive oil
- 2-3 tablespoons butter
- Parmesan not the powdered/shredded kind
- 1/4 cup shredded sharp cheddar
- spices - dried basil garlic powder, paprika, etc.
Preheat oven to 400 degrees F. Scrub potatoes clean and cut off a small slice on the bottom of the potato so you can easily stand it up on a cutting board. Make cuts in the potato (without going all the way through), every 1/8-1/4 inch.
Alternate between placing slices of Parmesan cheese and butter in each sliver.
Salt the potatoes and sprinkle with various spices.
Place potatoes on slightly greased baking sheet. Bake 45 minutes. Sprinkle with shredded cheese and bake another 15 minutes (or until cooked through).