Hasselback Potatoes
Ingredients
The potatoes
-
8
pieces
red potatoes or Yukon gold potatoes (6 to 7 oz each)
The seasoning and toppings
-
2
Tbsp
olive oil
-
6
Tbsp
Danish Creamery Premium Butter (melted)
-
1
Tbsp
minced garlic
-
2
tsp
minced fresh thyme
-
to taste
Kosher salt
-
to taste
ground black pepper
-
¾
cup
finely shredded parmesan cheese
-
2
Tbsp
minced fresh parsley
Instructions
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Use chopsticks or skewers to guide your knife and slice the potatoes thinly without cutting all the way through.
- Place the sliced potatoes on the baking sheet and brush them with olive oil.
- Bake the potatoes for 50 to 55 minutes until they are nearly tender.
- Mix melted butter, garlic, and thyme together.
- Remove the potatoes from the oven and brush them with the butter mixture, seasoning with salt and pepper.
- Sprinkle parmesan cheese over the potatoes and return them to the oven.
- Bake for an additional 15 to 20 minutes until fully tender.
- Brush with remaining butter from the baking sheet, sprinkle with parsley, and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
325
Total fat
19g
Total carbohydrates
33g
Total protein
7g
Sodium
290mg
Cholesterol
37mg
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