Hasselback potatoes roasted in the oven require only a few toppings to be delicious. Simple yet elegant.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 potatoes |
Ingredients
- 4 medium potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 pinch smoked paprika
- salt to taste
- 2 tablespoons grated Parmesan cheese, or more to taste
- 2 teaspoons chopped fresh chives, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.
- Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes.
- Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.
- Garnish with additional Parmesan and chives.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 52 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Made no changes but next time I will either raise the temperature 5° or leave it a little longer for more crispiness. Good flavor and pretty presentation.
I substituted finely diced onion for chives, used a full tsp smoked paprika, and added three springs chopped rosemary. Flavor was good but was not finish baking after 45m convect at 350. Recommend a full hour. It did not help that I made mine in a baking dish so they didn’t have enough room to fan out. Next time I’ll either use bamboo skewers to help them fan or try to prop each open w a piece of onion.
My wife found a recipe identical to this on another site except, the cooking time was only 40 minutes. The first time, I discovered that wasn’t long enough. I use large potatoes and I go with a minimum of one hour. I also use bamboo skewers instead of wooden spoons to keep from cutting all the way through the potatoes. They taste great and, they’re good leftover too. I cut them the rest of the way through and throw them in a skillet with sliced onions, jalapenos, and kielbasa for an easy skillet meal or chop them up and make hash browns, scrambled eggs, and bacon.
Simple, straight-forward, and delicious! The only thing I might change next time would be to wait to add the garlic until the potatoes had fanned out more to infuse more garlic flavor but this great and one I will make often. Thanks for sharing!