I like potatoes, my kids like potatoes, we all like potatoes. Potatoes are versatile but they can still get a little boring. Hasselback potatoes are a way of mixing things up. Since they are potatoes they are quite forgiving by nature and taste so enjoy, even if you accidentally slice all the way through a few…
Prep time: 15 min
Cook time: 45 min
- 8—6 to 8 oz. baking potatoes (Yukons or Russets), rinsed and scrubbed
- 2-4 tablespoons Extra Virgin Olive Oil or Grass-fed Butter/ Ghee, melted
- 4 cloves of garlic, minced
- ½ teaspoon smoked paprika
- Coarse salt, to taste
- 2 teaspoons minced flat leaf Italian parsley, optional
- Fresh-grated Parmesan Cheese, optional garnish (skip for Whole30)
Preheat oven to 450° degrees F. Oil a large shallow baking dish or sheet.
If desired, cut a narrow (¼-inch) slice from the bottom of each potato; discard the slice (this helps the potato lie flat and not roll).
Use a sharp knife and slice each potato crosswise, making 1/8—1/4 inch parallel slices. Do not cut all the way through. Leave 1/4—1/2 inch of the bottom of the potato intact.
Put the sliced potatoes in a bowl of water and gently flex the potato fans open to help rid the potatoes of excess starch. Dry before baking.
Mix Oil or butter/ ghee, garlic, paprika, and salt.
Brush prepared potatoes with the mixture (making sure some gets in the potato cracks), sprinkle with Parmesan, if desired.
Place potatoes in the oiled baking dish; and bake 40—45 minutes. Bake until the outside of the potatoes are crispy and the flesh is soft.
Garnish with parsley or chives and Parmesan, if desired.