Hasselback Potatoes

Hasselback Potatoes. If nothing else, they are ready for a dinner party – and a delicious one at that.

The beauty of potato dishes is that they are easy to make, comforting, and yet can be quite impressive at the same time. These Hasselback potatoes often get plenty of ooooos and ahhhhhs. Surely, they will not disappoint.

Hasselback Potatoes

Makes 6 servings.

Preheat oven to 350°F.

• 6 russet potatoes, scrubbed & rinsed
• 6 tablespoons olive oil
• 6 cloves fresh garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon coarse ground pepper
• 1 teaspoon smoked paprika (high-quality so it’s not too spicy or bitter)
• 1 medium yellow onion
• Unsalted butter
• Fresh herbs (optional)

Slice potatoes almost all the way through all along with each potato. To change things up, you can slice diagonally, crisscross, etc.

Place the olive oil, garlic, salt, pepper, and paprika in a bowl and mix them together.

Place potatoes in a baking dish and then use a brush to coat the olive oil mixture in between the slices in the potatoes.

Cut the onion in half and then slice thinly.

Place onion pieces in between the potato slices.

Place the potatoes in the preheated oven and then bake for about an hour and 15 minutes. Check for doneness by poking with a fork. If the fork slides back out of the potatoes easily, they are done.

Dress to impress with a little butter and freshly chopped parsley or chives.

Hasselback potatoes can also be made with small red potatoes, making a pretty, little appetizer.