Baked Hasselback Potatoes recipe

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Ingredients

4 medium potatoes
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1 pinch smoked paprika
salt to taste
2 tablespoons grated Parmesan cheese, or more to taste
2 teaspoons chopped fresh chives, or to taste

Nutrition Info

269.6 calories
carbohydrate: 38.5 g
cholesterol: 2.2 mg
fat: 11.1 g
fiber: 4.8 g
protein: 5.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 51.8 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.

  3. Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes.

  4. Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.

  5. Garnish with additional Parmesan and chives.

Recipe Yield

4 potatoes

Recipe Note

These baked hasselback potatoes don't need a lot of toppings to make them wonderful. Simple, yet fancy.

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