Parmesan Hasselback Potatoes

 

Parmesan Hasselback Potatoes

Parmesan Hasselback Potatoes

Hasselback potatoes are the most impressive, yet easy, side dish you can make to make any meal elevated and feel more sophisticated. They seem difficult and time-consuming, yet they are really very easy to prepare. I like to make mine with Parmesan cheese, but any cheese will do, or you can leave it out altogether.

Parmesan Hasselback Potatoes

  • 3 medium Russet Potatoes, peeled
  • 2 tablespoons unsalted butter
  • 2 tablespoons light olive oil
  • 2 tablespoons Parmesan (cheddar is great too)
  • generous sprinkle of Kosher salt
  • chopped rosemary or parsley for garnish
  • wood or metal skewer

Directions:

  1. Place a metal skewer horizontally three-fourths of the way down the potato.
  2. With a sharp knife, slice thinly down the potato until you hit the skewer. Continue down the length of the potato.
  3. Place in a cast-iron skillet, drizzle each potato evenly with olive oil, using your fingers to spread apart the slices, and make sure you get in between each slice.
  4. Melt butter in a microwave-safe bowl and brush the potatoes with the melted butter. Sprinkle with salt.
  5. Bake at 425 for an hour.
  6. Sprinkle with parmesan cheese and bake for another five minutes. If you’re using rosemary, add along with the parmesan. Otherwise, garnish with chopped parsley before serving.

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