Even though it has a fancy name it is not that difficult to make. Once you get the thinly slicing the potatoes without cutting all the way through part correct, everything else happens in the oven and is pretty much hands free from there on.
I saw recipes that par boiled the potatoes before baking, but that seemed to be an extra step that was not really required. I'm sure slicing becomes a little easy when the potato is cooked, but placing it on a large spoon makes that step easy too.
There are a ton of filling and stuffing ideas across the web. I brushed the potatoes with some paprika flavored butter/ oil and then topped them with some crunchy and cheesy breadcrumb mixture. Being a potato loving family, everyone enjoyed this dish. I served them with a spicy quinoa-black bean salad for a filling meal.Hasselback Potatoes
Ingredients:
- 4 Medium size Russet Potatoes, washed and scrubbed
- 2tbsp Butter, melted
- 2tbsp Oil
- 1tsp Paprika (adjust as per taste)
- To taste Salt
- 3tbsp Breadcrumbs
- 3tbsp Parmesan cheese
- 2tbsp Parsley, chopped
- Preheat the oven to 425.
- Cut thin slices in the potatoes making sure that they are not cut all the way down but stopping short so that it is still connected in the bottom. Placing the potato on a spoon helps you slice the potatoes without cutting all the way down.
- Combine melted butter, oil, paprika and oil in a small bowl. Brush the potatoes with the oil.
- Place the potatoes in a baking pan and bake for 25~30 minutes.
- Remove from the oven, gently pry the slices apart and brush a little more oil and sprinkle with the breadcrumbs and parmesan cheese. Return to the oven and bake for another 25~30 minutes or until the potatoes are tender. Serve hot or warm.
Lets check out what my fellow marathoners have cooked today for BM# 59.
