101 Cooking For Two - Everyday Recipes for Two: Hasselback Potatoes

Sunday, August 25, 2013

Hasselback Potatoes

How to Make Hasselback Potatoes from 101 Cooking For Two
A wonderful looking baked potato with Parmesan seasoned crispy crust which goes well with a fancier meal. This looks like a very special side dish, but is actually easy to make. It's time to fancy up those potatoes.

Hasselback potatoes have been around a lot on the blogs since the pictures look oh so good. Here's my take. A hasselback potato is basically a baked potato that has been cut into slices seasoned to taste and baked. I chose garlic and Parmesan but just salt and pepper would do.

Rating
Low 4 or high three. My wife was the three. She wanted my Parmesan Garlic Baked Potatoes


Notes: I have adequate knife skills but I'm not good enough to just cut the potato like this. I came up with using a metal skewer to stop me from going all the way through. It worked great.


 Preheat the oven to 400 degree convection or 425 conventional.

Scrub the potatoes well and insert a metal baking skewer along the flattest side of the potato about 1/4 inch from the bottom. You will have a little at both ends without a skewer. 
Cut 1/4 inch slices using the skewer as a guide not to go all the way through.You will need to freehand the ends without the skewer.
Melt 1 T butter per potato in a microwave. Add salt, pepper and other seasoning too taste. Now that was not very helpful was it... Well I used 1 t of my 7:2:2 seasoning per potato. That is a ratio of kosher salt/course pepper/granular garlic. If you don't have that then use 3/4 t of kosher salt and 1/4 t each of pepper and garlic powder. Use a brush and bush the butter mixture into the potato.
Now go through the potato again and using about 1 to 1 1/2 T of finely grated Parmesan sprinkle into the slices.
Brush remaining butter/spice mix on the potato and sprinkle any remaining Parmesan on top.
Crispy Parmesan Hasselback Potato from 101 Cooking for Two
Bake for 45-50 minutes until crispy brown and 210 degrees internal temp.



Hasselback Potatoes


Learn how to make a Hasselback baked potato with Parmesan seasoned crispy crust.
Ingredients
  • 2 or as many as you want russet potatoes
  • 1 T per potato butter
  • Salt, pepper and spices to taste
  • 1 T per potato finely grated Parmesan cheese (optional)
Instructions
1) Preheat the oven to 400 degree convection or 425 conventional. 2) Scrub the potatoes well and insert a metal baking skewer along the flattest side of the potato about 1/4 inch from the bottom. You will have a little at both ends without a skewer. 3) Cut 1/4 inch slices using the skewer as a guide not to go all the way through.You will need to freehand the ends without the skewer. 4) Melt 1 T butter per potato in a microwave. Add salt, pepper and other seasoning too taste. 5) Use a brush and bush the butter mixture into the potato. 6) Now go through the potato again and using about 1 to 1 1/2 T of finely grated Parmesan sprinkle into the slices. 7) Brush remaining butter/spice mix on the potato and sprinkle any remaining Parmesan on top. 8) Bake for 45-50 minutes until crispy brown and 210 degrees internal temp.
Details
Prep time: Cook time: Total time: Yield: 2

Updated

August 25 2013

Dan Mikesell

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4 Comments:

At August 25, 2013 at 3:50 PM , Blogger Chris said...

That's a different way to do the skewer trick. I usually just lay two square skewers (bamboo kind) on each side of the potato.

 
At August 25, 2013 at 4:10 PM , Blogger Heidi Menocal said...

I use two wooden spoons on either side of the potato to stop my knife. I have made these twice, and have been disappointed both times. They are always a bit dry. I used more garlic and melted butter the second time. I still was not happy. Maybe the parmesan would help.

 
At August 25, 2013 at 5:17 PM , Blogger Dan Mikesell said...

That would be good too. I looked around and didn't see any "tips" so I made up my own and it was fine. I tried to freehand this before but always ended up going all the way though.

 
At August 25, 2013 at 5:19 PM , Blogger Dan Mikesell said...

These were very nice looking and tasted fine but we will be sticking with the Parmesan Garlic Baked Potatoes. Less than half the work and great taste.

 

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