Baked Hasselback Potatoes
Life is weird and wonderful.
My plan for this week was to enjoy being home with my girls, relaxing by the pool and doing some fun baking and crafts with them. No running around, nowhere we have to be, nothing in particular we have to do.
But suddenly I had a client – a web design client. Which was actually perfect timing because for the first time in a long time, I had, well…time. And I’ve been dying to get some more clients for this area of my “business”, so I was pretty excited!
It’s been a loooong couple of days (especially since I still made time to fit in the pool; couldn’t desert the girls entirely!), but I’m almost done with the site; just some tweaks and fixes here and there to iron out. And so, I can now return to our regularly scheduled recipe programming!
This is another recipe from our Five Ingredient Dinner Party! I love making these…they’re buttery with a slight crunch and they look pretty cool, too. Be careful when you’re cutting them not to go all the way through the potato or you’ll just end up with sliced potatoes! But if that happens, just toss the potatoes in the pan and cook them anyway! :-)
Happy Friday!
Baked Hasselback Potatoes
Ingredients
- 4 medium all-purpose potatoes (6 ounces each), peeled
- 1/3 cup butter, melted and divided
- 1/2 teaspoon salt
- 1 tablespoon unseasoned fine dry breadcrumbs
- 1 tablespoon freshly grated Parmesan cheese
Preparation
1. Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
2. Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with salt.
3. Bake potatoes at 425° on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake 20 more minutes.
4. Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.
(found on myrecipes.com)
ps. Know anyone who needs a site designed? Please have them pop me an email to kristy[at]thewickednoodle[dot]com. Gracias! :-)
Hey, Kristy,
I have another recipe that uses potatoes cut this way (but not as yummy as these sound). In order to keep from slicing all the way through the potatoes, that recipe recommends putting a chopstick on either side of the potato to stope your knife. No chopsticks? I’ve used wooden spoons or spatulas instead. YUMMY!
Liz
AWESOME tip, Liz! Thanks so much for sharing :-)
[...] This post was mentioned on Twitter by Kristy Bernardo. Kristy Bernardo said: These bad boys could easily be made on the grill for your 4th of July barbecue :-) Happy long weekend, everyone! http://fb.me/CSGNfcDg [...]
Mmmm that sounds delicious! They look so perfectly crispy too.
I added crumbled bacon. SO good! Thanks, Kristy.
mmmmm…bacon would be awesome! Really glad you liked them, Tommi :-)
Those look awesome!
These look so cool…I’ve gotta make ‘em!
I make these hasselbacks all of the time. No more time than other styles of potatoes. Just butter / oil and roast! They add that certain *ahhhhhhhhh* to presentation and are so yummy and crispy. I have used handles of kitchen cutlery when slicing the potatoes. I am also going to try and egg slicer and a chop stick, on par boiled tiny taters and see if that works too !
I’ve never made hasselbacks, but these look amazing. I have all the necessary ingredients and suspect I’ll be trying this, soon.
I enjoyed surfing your blog; the pictures are gorgeous and the recipes are neat.