Mini Hasselback Potatoes
Slicing spuds accordion-style allows butter and seasonings to penetrate deep below the surface. The savory Parmesan-crisped potatoes are delicious paired with a roasted Lemon-Rosemary Chicken. Surround the whole bird or other main dish with the Mini Hasselback Potatoes for a pretty presentation.
Makes 6 servings
- 3 pounds baby potatoes
- 3 tbsp olive oil
- 1 tbsp salt
- ¼ cup (½ stick) butter, melted
- 3 tbsp finely chopped fresh parsley
- 2 tbsp grated Parmesan cheese
Preheat oven to 375°F. Cut a thin slice from the side of each potato to provide a steady base.
Place one chopstick (or wooden spoon) lengthwise on a cutting board. Place a potato lengthwise alongside the chopstick so the potato is nearest you, cut side down for stability. Slice potato crosswise into ⅛-inch-thick slices. The chopstick will prevent the knife from cutting all the way through the potato. Repeat with remaining potatoes.
Gently rub potatoes with olive oil then arrange on a baking pan, sliced sides up. Sprinkle with salt. Cover tightly with foil and bake 1 hour.
In a small bowl combine butter, parsley and Parmesan cheese. Uncover potatoes and brush with butter mixture. Increase oven temperature to 450°F. Bake 10 to 15 minutes more or until tender.
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