Preheat oven to 425 degrees.
Start by using a vegetable peeler to thinly peel a layer of the potato so that it doesn't roll. Next, place a chopstick on each side of the potato, and slice ⅛" - ¼" slices across the potato. The knife will stop as it hits the chopsticks, ensuring that you do not cut through all the way.
In a small bowl, mix together melted butter, paprika, parsley, lemon zest and parmesan cheese. Brush half of melted butter and herbs mixture over the potatoes, being sure to brush some in between each slice. Season the top of each potato with 1 tbsp salt and 1/2 tbsp black pepper.
Roast potatoes for 30 minutes. Remove from oven and brush with remaining butter mixture. Return to oven and bake another 30 minutes. When cooked, the potatoes will be fork tender between the slices, and they will be crispy and fanned out.
Serve Hassleback Potatoes immediately out of the oven. Top with a dollop of sour cream, and some freshly sliced green onions.
Ingredients
Directions
Preheat oven to 425 degrees.
Start by using a vegetable peeler to thinly peel a layer of the potato so that it doesn't roll. Next, place a chopstick on each side of the potato, and slice ⅛" - ¼" slices across the potato. The knife will stop as it hits the chopsticks, ensuring that you do not cut through all the way.
In a small bowl, mix together melted butter, paprika, parsley, lemon zest and parmesan cheese. Brush half of melted butter and herbs mixture over the potatoes, being sure to brush some in between each slice. Season the top of each potato with 1 tbsp salt and 1/2 tbsp black pepper.
Roast potatoes for 30 minutes. Remove from oven and brush with remaining butter mixture. Return to oven and bake another 30 minutes. When cooked, the potatoes will be fork tender between the slices, and they will be crispy and fanned out.
Serve Hassleback Potatoes immediately out of the oven. Top with a dollop of sour cream, and some freshly sliced green onions.
