Filed Under: Cheese, Christmas 2012, Dinner, Food, More than 30 Minutes, Potatoes, Recipes

Hasselback Potatoes

Hasselback potatoes add style to regular roast potatoes with just a bit of knife work and a sprinkle of bread crumbs.

December 13th, 2012

Recipe by LeeAnne Wright

Makes 8 servings
Prep Time
Prep time: 15 minutes, Prep to table time: 1 hour, 25 minutes (mostly unattended)
  • 2 1/2 lb Yukon gold potatoes, small or medium sized (not
  • 3 tbsp butter, melted
  • 3 tbsp oil olive
  • 1 tsp salt
  • 1 tbsp fresh thyme leaves
  • 2 tbsp fine dry bread crumbs
  • 2 tbsp finely grated Parmesan cheese
  1. Preheat oven to 400ºF.

  2. Lay 2 wooden spoons parallel to each other on a cutting board and arrange a potato lengthwise between the handles. Holding spoons against the potato, make crosswise cuts as close to each other as possible down to spoon handles (do not cut all the way down to spoons on narrow ends of potato or slices will fall off).

  3. In a small bowl, mix together butter and oil olive. Line a shallow baking sheet with foil, then brush lightly with some of the butter and oil mixture. Brush potatoes all over with half of the remaining butter and oil, getting it into the cuts; arrange potatoes on the baking sheet and sprinkle with salt and fresh ground pepper to taste. Cover pan tightly with foil and bake potatoes until just tender, 45-50 minutes for small or 55-60 minutes for medium.

  4. Meanwhile, mix together thyme leaves, bread crumbs and cheese.

  5. When potatoes are tender, remove from oven and set temperature to broil. Remove foil and brush potatoes with remaining butter and oil, then sprinkle with bread crumb mixture. Broil until golden on top, watching carefully so they don't burn, 7-10 minutes.

Nutrients Per Serving

206 calories, 10 g fat, 34 mg calcium, 366 mg sodium, 26 g carbohydrates, 0 g fibre, 3 g protein. Excellent source of potassium; good source of vitamin C.

Hasselback Potatoes
Photography by Maya Visnyei

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