Hasselback Potatoes

As a Midwesterner, I love meat and potatoes. The combination is amazing! However, sometimes it gets hard to spice up the combo. I discovered that the Swedes have been spicing up their potatoes for years. They fan out the potato and bake it making a mixture between a baked potato and a thick cut chip. So I decided to tackle the Hasselback potato. I thinly sliced some garlic, topped it with rosemary and Parmesan and called it a day. This potato was a hit. The individual slices made perfect portions for each bite. The potato was crispy on the outside and had that perfect fluffy texture on the inside.

Preheat the oven to 425 degrees.

Scrub two potatoes clean. If you do not like the potato skin you can peel them as well. Then cut slits every 1/8 inch into the potato. Make sure to not cut the potato all the way through. Leave about 1/8-1/4 inch uncut on the bottom of the potato.

Slice the garlic into thin slices. You can use a knife or a quality mandoline slicer. You just want the garlic paper thin. You also want to slice the 1/4 cup of butter into thin slices.

Starting at one end of the potato insert a slice of garlic into the last slit. Then insert a slice of butter into the adjacent slit. Continue alternating garlic and butter into each slit until you have filled up the potato.

Repeat with the second potato.

Place the potatoes onto a baking sheet and cover each potato with 1 tbs of olive oil. Season with salt and pepper. Then top with the rosemary.

Finally top each potato with half of the Parmesan cheese.

Bake in the preheated 425 degree oven for 1 hour.

Remove and serve.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 minute min

Servings: 2

Ingredients Method Notes

Ingredients

  

• 2 large baking potatoes
• 6 cloves garlic
• 1/4 cup butter sliced
• 1/4 cup Parmesan cheese shredded
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary chopped
• Kosher salt to taste
• Freshly ground black pepper to taste

Method

 

1. Preheat the oven to 425 degrees Fahrenheit.
2. Scrub two large baking potatoes clean. If you prefer, you can peel them.
3. Cut slits every 1/8 inch into each potato, being careful not to cut all the way through. Leave about 1/8 to 1/4 inch uncut on the bottom.
4. Slice the garlic into thin, paper-thin slices. You can use a knife or a mandoline slicer.
5. Slice the butter into thin slices as well.
6. Starting at one end of the potato, insert a garlic slice into the last slit, then a butter slice into the adjacent slit. Continue alternating garlic and butter into each slit until the potato is filled.
7. Repeat the process with the second potato.
8. Place potatoes on a baking sheet and drizzle each with 1 tablespoon of olive oil.
9. Season generously with salt and pepper, then top with fresh chopped rosemary.
10. Top each potato with half of the Parmesan cheese.
11. Bake in the preheated 425 degree oven for 1 hour, until potatoes are crispy outside and fluffy inside.
12. Remove from oven and serve immediately.

Notes

Pro tip: Place chopsticks on either side of the potato while slicing to prevent cutting all the way through. For a kid-friendly version, substitute mozzarella cheese for the garlic slices.

These potatoes are awesome. They look cool, taste great and will definitely keep the vampires away from you. To make this a tad bit more kid friendly, substitute cheese for the garlic slices. A nice mozzarella would work. Make it. You can thank me later. — Rex