for a different way to serve potatoes try this easy to make delicious thin sliced Hasselback baked potato
with a cheese and breadcrumb topping to heighten the flavor and give a crispy
crust on top each potato,
potatoes fan out as they bake,
I served Hasselback potatoes with my Lobster Tail poached in butter,
an 8 course dinner menu - (photos also)
see more recipes like these potatoes at side dishes
for dinner parties ...all
with photographs!
Hasselback Potatoes
source: recipe
and photograph created by www.finedinings.com
Serves 8
8 (6 to 8 ounce) long uniform baking potatoes, peeled
3 tablespoons
extra-virgin olive oil, divided
1/4 cup Parmesan cheese
1/2 cup fine breadcrumbs
1 teaspoon paprika
Kosher salt, to taste
2 tablespoons melted butter
2 teaspoons fresh parsley, minced for garnish
Place
potatoes in cold water to prevent browning as they are
being prepared.
Cut and discard
a thin lengthwise slice from the bottom of each potato so that 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. Using a sharp knife held at
right angles to the wooden spoons or chopsticks, thinly slice potatoes
crosswise, do not cut completely through. Return
potatoes to cold water and repeat this process until all potatoes are sliced.
Towel dry potatoes, place cut side up in a shallow greased baking
pan, brush with 2 tablespoons oil.
In a food processor puree the
Parmesan cheese, breadcrumbs, paprika, salt and remaining 1
tablespoon extra-virgin olive oil; spread on potatoes pressing to
adhere. Cover with foil and bake potatoes at 450° for 30
minutes. Remove foil and bake 15 minutes more. The
potato slices fan out as they
bake. Drizzle with melted butter, parsley and serve.
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