Pia's Hasselback Potatoes
Recipe: #17274
February 08, 2015
Categories: Side Dishes, Cheese, Potatoes, 5 Ingredients Or Less, Oven Bake Gluten-Free, No Eggs, Vegetarian, Herbs, Spicy, Kosher Dairy, Vegetarian Dinner, more
"Hasselback Potatoes are so easy to make. There are several versions. This is mine."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (297.5 g)
- Calories 599.8
- Total Fat - 46 g
- Saturated Fat - 8.9 g
- Cholesterol - 15.8 mg
- Sodium - 242.9 mg
- Total Carbohydrate - 37.4 g
- Dietary Fiber - 5.9 g
- Sugars - 2.9 g
- Protein - 11.8 g
- Calcium - 281 mg
- Iron - 1.7 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oven to 425°F.
Step 2
Cut slits in the potatoes, leaving the bottom intact.
Step 3
Mix olive oil with garlic salt, paprika and red pepper flakes.
Step 4
Arrange the potatoes in a baking dish, brush them all over with olive oil mix, including the bottoms.
Step 5
Bake the potatoes for 30 minutes. At this point, the layers will start separating.
Step 6
Remove the pan from the oven and brush the potatoes again with the rest of the olive oil. Make sure oil drips down into the space between the slices.
Step 7
Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges.
Step 8
Stuff cheese into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking.
Step 9
Serve immediately.
Tips
No special items needed.
3 Reviews
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