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Hasselback Potatoes
source: recipe and photograph created by
www.finedinings.com
Recipe Type: potatoes, vegetable, hasselback baked potato, cheese, side dish
Prep Time: 30 min
Cook Time: 45 min
Servings: 8
Ingredients
8 russet baking potatoes
(6 to 8 ounces each)
5 tablespoons melted butter, divided
1/4 cup Parmesan cheese, grated
1/2 cup fine breadcrumbs
1 teaspoon paprika
Kosher salt, to taste
2 teaspoons fresh parsley, minced for garnish
Instructions
Preheat oven to 450 degrees F.
Peel potatoes and place in bowl of cold water while each potato is prepared to prevent
them from turning brown.
Cut and discard a thin lengthwise slice from the bottom of each potato so they will sit
flat on a cutting board. Place two long handled wooden spoons or chopsticks lengthwise on both sides
of potato to prevent knife from cutting entirely through the potato. Holding chopsticks or wooden spoons against
potato, make crosswise cuts 1/8 inch apart cutting down to chopsticks; slices should remain
connected at the bottom. Return potato to bowl of cold water while preparing the
remaining potatoes.
When ready to bake, drain potatoes and pat dry. Place
cut side up in a shallow greased baking
pan, brush with 2 tablespoons melted butter.
In a food processor puree together grated Parmesan cheese, breadcrumbs, paprika, salt and
the remaining 1 tablespoon butter; spread on cut potatoes pressing to adhere. Cover baking pan with foil and bake at 450 degrees
for 30 minutes. Remove foil and bake an additional 15 minutes. Remove from oven, drizzle potatoes with the remaining 2 tablespoons melted butter, add parsley and serve.
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Wine
recommendation: Pinot Gris;
Chardonnay |
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