Hasselback Potatoes
Thinly sliced potatoes fan out as they bake

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This is a different way to make these spuds...  they are unique because they become fans in a hot oven. See more of my Side Dish recipes.

Hasselback Potatoes

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Hasselback Potatoes
source: recipe and photograph created by www.finedinings.com

Recipe Type: vegetable, side dish

Prep Time: 30 min
Cook Time: 45 min
Servings: 8


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


Preheat oven to 450 degrees F.

Peel potatoes and place in bowl of cold water while each is being 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. Holding chopsticks or spoons against potato, make crosswise cuts 1/8 inch apart cutting down to chopsticks; slices should remain connected at the bottom. Put in cold water and prepare another.

When ready to bake, drain them 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 cheese, breadcrumbs, paprika, salt and 1 tablespoon butter; spread on top the 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 with the remaining 2 tablespoons melted butter, add parsley and serve.

Wine recommendation: Pinot Gris; Chardonnay

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