These potatoes present beautifully and are more nutritious than fries. Their centers are as creamy as mashed potatoes, with crispy edges. A must-have!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 6 Yukon Gold potatoes
- ¼ cup olive oil
- 1 clove garlic, pressed
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ¼ teaspoon celery salt
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Thinly slice each potato several times, stopping just short of cutting all the way through.
- Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add potatoes, seal the bag, and shake to coat completely.
- Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over potatoes.
- Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with a knife, 30 to 40 minutes more.
- You might want to place each potato in a large serving spoon and use it as a guide for slicing.
- For a richer flavor, leave the potatoes in the seasoned bag overnight.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 82 mg |
| Sugars | 0 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These were an excellent accompaniment to a roast sirloin steak. I used 3 cloves of garlic instead of one and added a tsp of dried rosemary to the marinade as well. I didnt have a reusable bag to shake the potatoes in marinade so just used an ordinary mixing bowl. Finally I added a little olive oil to the bowl once I put the potatoes in the grill and used it to mix the remaining marinade that was on the side of the bowl so as to baste the potatoes 30 minutes into grilling. They were absolutely delicious, soft on the inside and nice and crispy on the outside. The family loved them.
These were very good, though a lot of work. I increased the amount of marinade. And, I sprayed them with olive oil before the second round of baking. My guests thought they were delicious!
I only made minor changes. I swapped rosemary for oregano because I like it better, and improvised celery seed and kosher salt for the celery salt I didn’t have. Otherwise I made it exactly as is. Super crispy and flavorful. I have finally found a good use for Yukon gold potatoes, which aren’t normally my favorite, but are essential here. Russets would dry out too much. My husband who can take or leave potatoes loved them. One note, I made them in my convection oven. If you use a convection oven or air fryer you will probably want to cut the time back to a total of 40 minutes instead of 60.
I also used a misto, and taco seasoning instead on the second go. For the negative reviews, I don’t think the cooked them long enough. I’ve used yukon and russet and they both came out delish! I even grilled them, and used a toaster oven another time. Works great!
These were delicious. Since I was short on time I microwaved the potatoes for 3 mins then sliced. It was easy to cut when partially cooked. Also I drizzled the oil and spices over and used a pastry brush to get in between slices. Potatoes were crispy on top and soft and flavorful on the inside.
Followed recipe almost exactly. Used smoked paprika as that’s my new fav spice. Used a little extra oregano. Put the potatoes between 2 wooden spoon handles to slice. Baked as directed for 30 minutes. When I took them out to add more seasoning I had some boneless breasts I didn’t want to deal with so coasted them in same blend of spices and tossed onto baking sheet with potatoes. FANTASTIC.
made it with smaller potatos and double the recipe. worked okay and tasted good, but took nearly twice as long in the oven
Nothing special.
I only had russet potatoes and I let them soak in a gallon ziplock bag for a couple hours. I did everything per the directions but they seemed a little dry so once out of the oven I put room temp butter on top. My daughter who usually doesn’t care for potatoes ate a whole one and asked me to make them again. Definitely going to make them again.
Not hard to chop with the chopstick idea, and to drizzle on the oil and seasonings after you pried it open a bit. But still probably more time consuming than it’s worth. It had a nice flavor and texture but took longer to cook than stated.
These are just ok….nothing outstanding. The garlic burned by the time the cooking was done…..I should have used garlic powder instead
My potatoes would have been better had I baked them at least 10-15 minutes longer. They were rather large and still not don’t enough. I also added more butter.
AMAZING!! In some of the potatoes I cut a “V” at the top… When serving i then added some cream cheese
Vary the seasoning by what you like best or the event. ie., Everything bagel spices for a brunch buffet. Rosemary and garlic for dinner. You can add 3-4 tablespoons melted butter to the oil/seasoning mixture. Delicious!
I make these repeatedly. I have a hasselback cutting guide-much easier. Before that I cut the bottoms flat and used a wooden skewer on each side to keep from cutting through. I skip the Parmesan as I can’t eat it and I brush the oil and seasonings on because I don’t like washing oily bags! But these potatoes are truly a wonderful thing.
I do not like potatoes but my husband does. These are the first potatoes I’ve made that we both like they are delicious and they go with almost any meal and are particularly good with a steak or some fish!
The family wolfed these down, and the few leftovers I had reheated nicely in my toaster oven.
No changes, was fantastic
Delicious! I used smoked paprika as that was all I had but they turned out AMAZING. I did end up adding some butter because I just can’t help myself.
Excellent , no changes
These were good and what I would consider to be an “elegant baked potato”. I have always wanted to make Hasselback potatoes and didn’t till now. I used Eastern potatoes because that is what I had on hand. They had too many tubers so I had to peel them. Otherwise, I followed the recipe to a “T” with the exception of adding a little butter on top. They turned out crispy on the outside and tender on the inside. I felt that they dried out a bit on the outside, probably because I did peel the skin off so the little butter on top was needed. They were good.