Hasselback Potatoes
Roasted 'til crispy with a signature accordion appearance, Hasselback Potatoes are a favorite in our house. They're deceptively easy to make using a couple of simple tips, and they add a little flair to your side dish game.
Servings: 4
Ingredients
- 4 medium to large Russet potatoes (Yukon or red potatoes may be substituted)
- 2 tablespoons olive oil adjust as desired
- 1 teaspoon kosher salt adjust as desired
- ¼ teaspoon freshly ground black pepper adjust as desired
Instructions
- Preheat the oven to 400°F. Wash and dry the potatoes. Slice the potatoes very thinly, almost all the way through in 1/8" intervals. Placing a chopstick on either side of the potatoes when slicing them will prevent you from slicing all the way through.
- Set the sliced potatoes on a sheet pan. Drizzle each potato with olive oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with kosher salt.
- Roast for 40 minutes and then remove from oven. Let cool just slightly before eating.
Nutrition
Calories: 230kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 592mg | Potassium: 890mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg