Seasoned Hasselback Potatoes
These delicious and unique potatoes are sliced and seasoned, then cooked to perfection. They’re perfect for any party or gathering, and they’re sure to please everyone at the table.
Servings: 6
Calories: 290kcal
Equipment
- 2 Chopsticks
Ingredients
- 7 potatoes washed, skin on
- ¼ cup unsalted butter melted
- 1 teaspoon olive oil
- ⅛ teaspoon sea salt to taste
- ⅛ teaspoon ground black pepper to taste
- ¼ cup Parmesan cheese grated
- 1 teaspoon dried oregano
- 1 tablespoon garlic minced
- 1 teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F. Grease a 9x13-inch baking dish. Combine the melted butter and oil in a small bowl.
- Scrub the potatoes and pat them dry. Place a potato on a cutting board and lay a chopstick lengthwise along each side. With a sharp knife, slice the potato crosswise about ⅛ inch apart, stopping when the knife hits the chopsticks. The chopsticks keep you from cutting all the way through, so the slices fan out like an accordion. Repeat with the rest of the potatoes.
- Place the potatoes cut-side up in the greased baking dish. Brush them with the butter and oil mixture, making sure to coat between the slices.
- In a small bowl, mix the salt, pepper, Parmesan cheese, dried oregano, garlic, and smoked paprika. Sprinkle the seasoning mixture over the potatoes and in between the slices.
- Place the baking dish in the middle of the oven. Bake for 60 minutes, or until the potatoes are tender in the center and crispy on the edges. Every 20 minutes or so, spoon the melted butter from the bottom of the dish over the potatoes.
- Let the potatoes rest for 5 minutes before serving.
Video
Nutrition
Serving: 1 | Calories: 290kcal | Carbohydrates: 46g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 129mg | Potassium: 1060mg | Fiber: 4g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 15mg | Calcium: 93mg | Iron: 2mg
