Garlic Parmesan Hasselback Potatoes Recipe

Name: Garlic Parmesan Hasselback Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds large Yukon gold potatoes (about 6 - 8, depending on the size), scrubbed; 2 tablespoons extra virgin olive oil; Sea salt & freshly ground black pepper, to taste; Garlic Parmesan Butter:; 6 tablespoons unsalted butter, softened; 3/4 cup Parmigiano-Reggiano cheese, finely grated; 3 garlic cloves, minced; 1/4 cup fresh parsley, finely chopped; 1 teaspoon fresh rosemary, finely chopped; 1 1/2 teaspoons fresh lemon zest, finely grated; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

2 1/2 pounds large Yukon gold potatoes (about 6 - 8, depending on the size), scrubbed
2 tablespoons extra virgin olive oil
Sea salt & freshly ground black pepper, to taste
Garlic Parmesan Butter:
6 tablespoons unsalted butter, softened
3/4 cup Parmigiano-Reggiano cheese, finely grated
3 garlic cloves, minced
1/4 cup fresh parsley, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 1/2 teaspoons fresh lemon zest, finely grated
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

1
Preheat oven to 425u00b0F. Line a small baking sheet with parchment paper and set aside.
2
To prepare the potatoes, cut a thin slice off the bottom of the potato-so it doesn't roll around-and place it between two chopsticks. Thinly slice the potato vertically, about every 1/8-1/4-inch, making sure not to cut all the way through the bottom of the potato (the chopsticks will stop your knife from cutting all the way through).
3
Place the prepared potatoes about an inch apart on the parchment-lined baking sheet. Brush each potato with olive oil and season liberally with salt and black pepper. Roast for 30 minutes.
4
While the potatoes are roasting, make the garlic parmesan butter: In a medium bowl, mix the softened butter, 1/2 cup of the Parmigiano-Reggiano cheese, garlic, parsley, rosemary, lemon zest, salt and black pepper until combined. Set aside.
5
Remove the potatoes from the oven. Spread a spoonful of the garlic parmesan butter over each potato making sure to get some butter down in between the slices. Divide the remaining 1/4 cup of Parmigiano-Reggiano cheese equally over the top of each potato.
6
Place the potatoes back in the oven and roast for another 35 to 45 minutes until the potatoes are tender inside and the tops are crispy and golden brown. Serve hot.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 pounds large Yukon gold potatoes (about 6 - 8, depending on the size), scrubbed, 2 tablespoons extra virgin olive oil, Sea salt & freshly ground black pepper, to taste, Garlic Parmesan Butter:, and more.

Yes, Garlic Parmesan Hasselback Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Parmesan Hasselback Potatoes

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