Hasselback Potatoes are a little fussy to make, but the end result is simply so wonderful it's worth it. These crisp and tender potatoes are the perfect complement to grilled or roasted meats for a celebration dinner. You can make this recipe as fancy as you'd like; add some crisp crumbled bacon, more cheese such as Cheddar or Havarti, or add minced green onion or caramelized onions. Yum.
- 6 medium russet potatoes
- 1 to 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup butter, melted, divided
- 3/4 cup grated Parmesan cheese
- 3 garlic cloves, very finely minced
- 1 cup panko bread crumbs
- sour cream for serving
Preheat oven to 400°F. Scrub the potatoes and pat dry. You can peel the potatoes or not, as you like.
Cut a thin slice from one long side of each potato so it will sit firmly on the cutting board. Place two chopsticks on each long side of the potato. Then cut across the potato, making thin slices about 1/8" apart, cutting just down to the chopsticks. The potato should hold together.
Gently rinse the potatoes under cool running water.
Pat dry with a paper towel as best you can.
Place the potatoes in a greased baking dish and sprinkle generously with salt and pepper. Drizzle the potatoes with half of the butter. Cover snugly with foil and place on a baking sheet. Bake for 40 minutes, then remove from the oven.
In a medium bowl, combine the cheese, garlic, bread crumbs, and remaining butter and mix well. Uncover the potatoes (watch out for steam!) and pat this mixture carefully on top of the potatoes, gently working some between the slices if you can do that without breaking the potato.
Return to the oven and bake for 20 to 30 minutes longer or until potatoes are tender, crisp on the outside, and the topping is golden brown. Serve with cold sour cream.