Hasselback Potatoes
photo by NorthwestGal
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
8 potato halves
ingredients
- 4 medium yukon gold potatoes, peeled & halved lengthwise
- 118.29 ml white breadcrumb
- 59.14 ml parmesan cheese, grated
- 14.79 ml olive oil or 14.79 ml melted butter
- 4.92 ml sweet paprika
- 29.58-44.37 ml olive oil
- salt, to taste
directions
- Preheat oven to 450°F and oil a large glass baking dish.
- prepare peeled halved potatoes, placing each half, cut side down on a cutting board. Arrange two wooden skewers or chopsticks on both sides of potato and thinly slice across. (The sticks keep you from cutting all the way through the potato.).
- Process crumbs, cheese, 1 T. of oil, paprika, and salt in food processor and then transfer to shallow dish.
- Drizzle potatoes with remaining olive oil, carefully bend to fan out sliced sections, then roll tops in bread crumb mixture.
- Arrange potatoes in baking dish, cover with foil and bake 30 minutes.
- Remove foil and continue baking until until crumbs are brown and potatoes are cooked, about 15 more minutes.
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