I have seen photos of these potatoes everywhere recently, And being the potato fiend that I am, I knew I had to give them a try. They take awhile to bake, but are really simple.
Growing up, I loved playing with a slinky. It would almost always make it the whole way down the stairs! It’s amazing that such a simple toy has been around for so many years. They say, “don’t play with your food,” but, now I get to turn a potato into a slinky! Fun and delicious!
These do not disappoint! They turn into the most delicious crispy, crunchy, golden-brown potato with butter and Parmesan cheese. Yummy!! And they look fancy!! Like, impress mother-in-law fancy or third date fancy…
Hasselback Potatoes 65 minutes
4 large potatoes
2 Tbsp. butter, melted
1/3 c. panko breadcrumbs
1/3 c. Parmesan cheese
1 tsp. Italian seasoning
Salt and pepper
- Preheat the oven to 425 degrees. Wash each potato. I used red potatoes, so I decided not to peel them. If using a baking or russet potato, I would peel them first. Place each potato on a wooden spoon. This helps to make each cut the same depth and stops you from cutting all the way through the potato. Make thin cuts along the entire potato, without going a the way through.
- Brush the potato with about half of the butter, being sure to move the slices apart. Season with salt and pepper. Bake for 35-40 minutes. In a small bowl, mix the breadcrumbs, Parmesan cheese, and Italian seasoning. Remove the potatoes from the oven. Then, brush the remaining butter onto the potatoes. Sprinkle with the breadcrumb mixture. Return to the oven for 25-30 minutes, until potatoes are golden brown.
[yumprint-recipe id=’81’]