Hasselback Potatoes.
Have you heard of them? I hadn’t until recently when I was reading a current issue of Cooking Light magazine. The recipe sounded so easy and it was a new way to cook potatoes. My whole family enjoyed them and the kids thought they were fun to eat too.
The combination of the olive oil and herbs makes them so tasty and versatile. I used fresh rosemary from my garden, but you can use any combination of fresh herbs that you enjoy or have on hand. If you are using dried herbs, reduce the amount to 1 teaspoon.
This works well with sweet potatoes too. But I replaced the oil with melted butter and sprinkled a little salt. I topped with brown sugar and a bit more butter when serving.
Enjoy!
Hasselback Potatoes
Ingredients
- 6-7 medium red or Yukon gold potatoes
- 1 tablespoon chopped rosemary
- 1-2 garlic cloves, minced
- ½ teaspoon salt & pepper
- ¼ cup olive oil
Instructions
- Cut each potato into slices BUT don’t cut all the way through. The potato will remain intact. (see below picture)
- Combine olive oil, rosemary, garlic, salt, and pepper. Place potatoes in a baking dish. Drizzle over the potatoes making sure the oil seeps through the slices.
- Bake at 450 degrees for 45 - 60 minutes, depending on how crispy you want the potatoes.
I have made these before and we loved them, but I have since forgotten all about them. Thanks for the reminder! I’m pinning them now so I don’t forget again. So simple, yet so tasty!
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This is my favorite way to bake potatoes.
I keep hearing about this way of cooking potatoes and haven’t tried it yet. They look so yummy. Do you put any additional butter or anything after they are done cooking or is the oil, garlic and seasoning enough usually?
Hi Trish! I love mine with ketchup, but I bake mine until they’re extra crunchy so they are more like baked fries rather than a baked potato. But I’m sure butter would also be tasty.
Oh, these look yummy! I do something similar but cut the potatoes into home fry type wedges. But this would be so much easier. Going to have to try them!
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