For just a little bit more work than a typical baked potato, you may prepare this Hasselback Idaho potato recipe. It is simple to prepare and combines two of your favorite potato flavors: a creamy core reminiscent of mashed potatoes and crisp borders like your beloved French fries. You will seem like a cooking pro with these flashy Hasselback potatoes, and utilizing Idaho potatoes will demonstrate your impeccable taste!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 potatoes |
Ingredients
- 4 large Idaho® Russet Potatoes
- ¼ teaspoon lemon juice
- ¼ cup butter
- 2 sprigs fresh rosemary
- 1 large clove garlic, sliced
- salt and ground black pepper to taste
- 1 teaspoon chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Fill a large bowl with cold water and stir in lemon juice; set aside.
- Slice off the bottom of a potato lengthwise to make it steadier for cutting. Place potato between two chopsticks. Cut slits 1/4 inch apart, using the chopsticks as a guide to keep from cutting all the way through; the slices should stay connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place cut potato in the prepared water bowl while you cut remaining potatoes.
- Melt butter in a saucepan over medium heat. Turn off the heat. Stir in rosemary sprigs, garlic, salt, and pepper. Let sit until flavors meld, 2 to 3 minutes.
- Remove potatoes from water, dry thoroughly, and place on a baking sheet. Brush potatoes with some of the butter mixture.
- Bake potatoes in the preheated oven for 30 minutes. Brush with more butter mixture, ensuring butter flows down fanned potato slices. Continue baking until potatoes are tender and crisp, about 30 minutes more.
- Remove potatoes from the oven and brush them with remaining butter mixture. Sprinkle with salt and garnish with parsley. Serve hot.
Reviews
Tender and tasty
Delicious
Followed recipe as written except used a small-medium sized potato. Very pretty and good. Next time I will try finely chopping the rosemary and garlic to infuse more flavor to the butter and add a generous amount of salt and pepper to the butter to soak down into the potato. Also, season the outside of the potato with salt and pepper for more flavor.
Tasty and easy to make. I had tiny little potatoes and darn it if they didn’t take the same amount of time to bake.
Simple and GOOD! Prep these as directed and dream up your ideas for topping them. This is perfect 101 Hasselback Potato. Thanks!