Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Yields: 4 servings
Ingredients:
- 4 large russet potatoes
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat the Oven:
- Preheat your oven to 425°F (220°C).
2. Prep the Potatoes:
- Scrub the potatoes thoroughly and pat them dry.
- Place each potato on a cutting board and make thin slices across the width, making sure not to cut all the way through. Leave about 1/8 inch at the bottom to hold the potato together.
3. Garlic Butter Infusion:
- In a small bowl, mix melted butter, olive oil, minced garlic, and chopped parsley.
- Place each potato on a baking sheet, and using a brush, generously coat each potato with the garlic butter mixture, ensuring it gets into the slices.
4. Seasoning:
- Sprinkle salt and black pepper over the potatoes, ensuring they penetrate the slices.
- Optionally, add additional herbs or spices of your choice for extra flavor.
5. Bake:
- Bake the potatoes in the preheated oven for about 45-50 minutes, or until the edges are crispy and the inside is tender. You may need to baste the potatoes with the remaining garlic butter mixture halfway through the baking time.
6. Cheese Finish:
- Sprinkle grated Parmesan cheese over the potatoes during the last 10 minutes of baking, allowing it to melt and form a golden crust.
7. Serve:
- Remove the potatoes from the oven and let them cool for a few minutes.
- Serve the Hasselback Potatoes hot, garnished with additional chopped parsley if desired.
Nutritional Information (per serving):
- Calories: 350
- Protein: 8g
- Carbohydrates: 45g
- Dietary Fiber: 4g
- Sugars: 2g
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 400mg
Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.
