Sunday, June 24, 2012

Hasselback Potatoes

I first bookmarked these potatoes at least a year or so ago. I can't believe it took me so long to try them. They're delicious and easy to put together. These are the perfect potato for a party. I love anything that looks this good but takes so little time to prepare.

Hasselback Potatoes

  • 3 Russet potatoes, cleaned, skin on
  • 6 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp flat leaf parsley, chopped
  • 3 tbsp fine bread crumbs
  • 1 clove of garlic, minced
  • 1 tsp rosemary, finely chopped
To each potato, using a sharp chef’s knife, begin making about 1/4 inch slices, working your knife all the way near the bottom of the potato, but not slicing all of the way through. If it help you, can you lay out two chopsticks, placing the potato in between the chopsticks, and using them as your guide. Make your slices on each potato. Think of this as practicing your knife skills. Take your time and get as precise as you can. Do this for each potato.
Melt three tablespoons of butter, then add in the olive oil. Mix well.

Preheat your oven to 400 degrees.
Add the potatoes to a baking sheet lined with parchment paper, and with a spoon, begin drizzling the butter and olive oil mixture into the gaps of every potato. You will want to be sure that every potato gets a generous amount of the melted butter. Shower the potatoes with the salt and pepper.
Add the potatoes in the preheated oven and cook for 45 minutes.
About 40 minutes into the cooking process, add the parsley, minced garlic, rosemary, and breadcrumbs, a pinch of salt and pepper, and give a good stir. Melt the additional three tablespoons of butter, and add the butter to the breadcrumb mixture.
After 45 minutes, remove the potatoes as they should be fork tender and already looking delicious. Spread the breadcrumb mixture on top of each potato.
Preheat your broiler to 425 degrees.
Add the potatoes back into the oven, under the broiler, for about 5 minutes or until the breadcrumbs are a golden brown. Remove from the oven and serve.

I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.


  1. These are on my list of things to try to! I like that your recipe calls for breadcrumbs, adds a little something extra:@)

  2. I would have never thought to use bread crumbs. What a great idea!

    I would love for you to link up at Mealtime Monday!


  3. Now I'm really wishing I had seen this BEFORE I made plain old baked potatoes for dinner last night! A fabulous spin on a lackluster potato. I am SO pinning and trying this!

  4. I may have to try those tonight!

  5. I've made these, but without the breadcrumbs. That would add some extra crunch! Yum!!

  6. I've never tried them with breadcrumbs either! What a great addition. Another tip for cutting them is to use a big wooden spoon to rest them on. The sides of the spoon keep the knife from cutting all the way through.

  7. Yum Julie. Here in Idaho we'd add an American flag to this delicious looking potato dish and hold our hands over our hearts before taking the fist bite! Hugs from Boise...

  8. They look fantastic! I'd love it with breadcrumb topping!

  9. I make these often. I sprinkle grated cheese on the top sometimes instead of the Panko.

  10. Every time I see this recipe, I think it looks great! Hopefully I'll try them sometime soon too.

  11. Hi Julie,
    I came back to follow, but I already am!
    Have a great weekend!

  12. I'd like to invite you to join me at the Clever Chicks Blog Hop this week!

    I hope to see you there!
    Kathy Shea Mormino
    The Chicken Chick


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