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Hasselback Potatoes


  • Author: Betty Bite

Ingredients

Scale

Ingredients

  • 6 small russet potatoes (scrubbed, rinsed and dried (do not peel))
  • 5 tablespoons unsalted butter
  • 5 garlic cloves (minced)
  • salt and fresh ground pepper (to taste)
  • fresh chopped parsley
  • 1/2 cup Parmesan cheese (optional)

Instructions

  1. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the chopsticks will prevent you from slicing the potato all the way through. 
  2. Melt butter over medium-heat in a large nonstick skillet or pan
  3. Add garlic and cook for 2 to 3 minutes, or until lightly browned, stirring very frequently. 
  4. Brush the prepared garlic butter over the potatoes, making sure to get in between all the slices.
  5. Place the potatoes in your steam oven at bake (400 degrees) for 30 min. 
  6. Once this is done, pull your potatoes out and brush with a bit more butter. I just used a small amount and added some parmesan cheese. 
  7. Stick the potatoes back in on broil/grill for 15 min just to toast the skin a bit.