Hasselback Potatoes

15 Feb

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A couple weeks ago I had a cooking demo for a Ladies Day Event and the one item that got the most attention was….The Potato. The flipping Poe-Tah-Toe!

Ok, these aren’t your plain Jane potato. This is a HASSELBACK! I just shouted that at you. For some reason every time I say hasselback to myself I’m shouting it in my head!

HASSELBACK! HASSELBACK! Gosh, I have a headache.

I love way too much sour cream on my baked potato, along with it drenched in A1 sauce. Yes, I just said A1 sauce. I picked that one up from Nellie. It’s good, you should try it. Really, try it. (Hey Beckyf, I’m using my bossy voice)

Ok, I’m going to reveal a disgusting food combo; I eat my cottage cheese with BBQ sauce on it! I know, it’s strange! But, I can’t “quit” this combo. I’ve even got my older son eating his cottage cheese this way now! And I think my sister Becky eats it this way too!

Try it! Tell me some of your “closet food” combos! I won’t judge you, I will probably say, “eww” like you just did to me!

Alright, onto this delicious potato. I really do like making this starchy side-dish. It’s a different way to prepare the potato then always whipping them up into mashed, scalloped, or just a plain baked potato.

Hey, now don’t get me wrong, I love the potato prepared in all these ways listed, I’m just saying this is a fun, interesting, delicious and different method that impresses company and family.

The only thing you need to know is the technique. And that technique is learning how NOT to cut all the way through the potato. Your goal is to create a bunch of fanned slices that will bake into crispy individual slices that are fun to pull-apart, like a buttery chip to dip in sour cream, ketchup or even A1 sauce. 🙂

Grab a cutting board and start.

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After you have the slices completed to the end of the potato, you can run it under water flexing the slices to remove some of the starch that can prevent the slices to fan open.

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Bake for 45-50 minutes basting every 10-15 minutes throughout.

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Once the potato skin is nice and crispy, and the center is soft & buttery they’re done! Serve with sour cream or French onion dip and eat like chips! Yum-o!

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Hasselback Potatoes

4-6 medium potatoes (I used Idaho )
Olive oil
Salt and pepper
4 Tablespoons melted butter
3 Tablespoons grated parmesan cheese
1/2 teaspoon garlic powder

Sour cream to garnish

Clean potatoes. Place a potato between two wooden spoon handles. Cut slits almost all the way in, the wooden spoons will help prevent the cut from going all the way through. Rinse in cold water. Dry each potato before applying the olive oil and seasonings.

Place the potatoes in a 9×13 baking dish. Drizzle olive oil and season with salt and pepper. Flex the cuts to get the seasonings and oil in between. Bake for 5-8 minutes then start basting with the garlic butter. (Add other herbs, if you prefer)

Bake at 425°F for 45-50 minutes, basting every 10 minutes with the melted butter. MAKE SURE YOU GET BETWEEN EACH CUT!

Serve with sour cream. Enjoy!

*Recipe first seen and created on Tahnycooks

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8 Responses to “Hasselback Potatoes”

  1. Nellie 15/02/2013 at 10:50 am #

    Merveilleusement!!!

    • Tahny Lowry 15/02/2013 at 5:58 pm #

      Please everyone ignore my mothers attempt to write in “French”

  2. Nellie 15/02/2013 at 10:55 am #

    …OH! Fresh chives on top of your potato would of really set it over the top!

    Just Saying!!! :/

  3. Judy 15/02/2013 at 12:03 pm #

    David favorite food is : it’s piece of toast with peanut butter on it, fried egg, sliced cheese another piece of toast with peanut butter on it, another egg with a piece of cheese on it and then butter poured over the top of all that.

  4. Becky 16/02/2013 at 3:43 am #

    Cant wait to try this! Looks delicious! Yes, I do love BBQ sauce on my cottage cheese :/ another one I get weird looks for is ketchup on my mac and cheese….yum, sooo yummy!

    • Staci 16/02/2013 at 8:27 am #

      I made that the other day. Yummy!!

    • Staci 16/02/2013 at 8:27 am #

      Yuck….Sister

      • Staci 16/02/2013 at 8:30 am #

        That yuck was towards my sister with beckys comments, not u Tahny.

        Yours looks yummy, Tahny!!!

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