Hasselback Potatoes

I made some oven-baked potato fries for the Super Bowl, and I have a giant bag of potatoes left over and need to do something with them before they start to look like science experiments. So, I decided to try this recipe I came across a couple weeks ago with my own modifications.

6 Medium Size Potatoes
2 – 3 Cloves Garlic
2 Tbsp Olive Oil
2 Tbsp Butter
2 Tbsp Dried Basil OR Rosemary
1/2 cup Grated Parmesan Cheese
Black Pepper
Sea Salt

Preheat the oven to 425˚F. Put the potatoes on a cutting board. Start from one end of the potato, cut almost all the way through, at about 1/8 inch intervals.

Slice cloves of garlic into very thin pieces.

Place the potatoes on a cookie/baking sheet covered in foil. Place a slice of garlic between every other slit in the potatoes.. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Next, lightly shake parmesan cheese on top of each potato, then the dried basil on top of that. Spread out the cheese and basil/rosemary evenly between all potatoes.

Bake the potatoes for about 40-50 minutes or until the skins turn crispy and the insides are soft.


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Categories: Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.


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