Hasselback Red Potatoes
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These potatoes are the perfect combination of crispy and soft: deliciously crispy on the outside and tender on the inside. Not only is this dish impressive to look at, it is also incredibly versatile in that you can switch up the toppings! Top it with some parsley, plain yogurt, or some Roasted Garlic Flake Salt from the Syracuse Salt Company.
8 small to medium red potatoes
4 teaspoons of olive oil
4 tablespoons of butter
8 tablespoons of grated Parmesan cheese
Salt and pepper
1. Preheat the oven to 425 degrees. Wash and thinly slice the potatoes almost but not quite through using 2 flat utensils on either side of the potatoes for guides.
2. Place them immediately into a bowl of cool water to encourage them to fan open. Drizzle them lightly with olive oil. Use a basting or pastry brush to cover the potatoes completely with oil.
3. Place the potatoes into the oven for 30 minutes or until they are beginning to crisp up and the insides are tender. Remove them from the oven and top each with a sprinkle of salt and pepper, then 1/2 tablespoon pat of butter.
4. Sprinkle each potato with 1 tablespoon of grated Parmesan cheese and place them all back into the oven for about 10 minutes or until the cheese has browned and the tops are crispy.
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