Hasselback Potatoes
Hasselback potatoes are all about texture. The thin slices fan open as they bake, soaking up butter, herbs, and cheese for a crisp, flavorful side dish with undeniable flair.
Ingredients
Makes 4 Servings
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1½ teaspoons finely chopped fresh rosemary
- 1½ teaspoons finely chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 medium Yukon gold potatoes, about 7 ounces each
- ¼ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese
Directions
Preheat the oven to Convection/Bake 400°F.
Melt butter in a small saucepan and add oil, herbs and other seasonings.
Slice the potatoes. Place a potato on the counter between two cutting boards of the same thickness. Two pieces of cardboard or chopsticks can also be used. This will help ensure that you do not cut completely through the potatoes when slicing. Cut across the width of the potato every ¼-inch from end to end, taking care to keep the bottom of the potato intact.
Gently toss the potatoes with the butter mixture in a large bowl to coat. Place the potatoes in a baking pan. Bake the potatoes for 1 hour. Sprinkle the cheeses evenly on top of each potato and between the slices. Bake until cheese is melted and golden brown, an additional 8-10 minutes.
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