Description
Hasselback potatoes are a visually appealing and delicious side dish. The thin cuts allow for crispy edges and a tender, flavorful interior.
Ingredients
Scale
- 4 medium Yukon Gold potatoes
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and scrub potatoes. Do not peel.
- Place each potato between two chopsticks or wooden spoons. Make thin slices, about 1/8 inch apart, without cutting all the way through.
- In a small bowl, combine olive oil, garlic, thyme, salt, and pepper.
- Brush the mixture over the potatoes, making sure to get in between the slices.
- Place potatoes on a baking sheet.
- Bake for 45-55 minutes, or until potatoes are tender and the edges are crispy.
- If desired, sprinkle with Parmesan cheese during the last 10 minutes of baking.
- Serve hot.
Notes
- Use a mandoline for even slices.
- Adjust baking time based on potato size.
- Experiment with different herbs and spices.
Nutrition
- Serving Size: 1 potato
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg