The famous oven-baked Hasselback Potatoes finally find some glory on my blog. The photos have been redone, and the previous recipe has been tweaked as I have changed the way I prepare them over the years.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 408.71 (Kcal)
- Carbohydrates 39.96 (g) of which sugars 3.18 (g)
- Proteins 8.89 (g)
- Fat 25.51 (g) of which saturated 6.52 (g)of which unsaturated 2.23 (g)
- Fibers 5.85 (g)
- Sodium 744.43 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Oven-Baked Hasselback Potatoes
- 4 Potatoes (in my case, red)
- 1.75 oz Cheese (grated, in my case pecorino romano)
- to taste Thyme
- to taste Marjoram
- to taste Rosemary
- to taste Black pepper
- to taste Extra virgin olive oil
- 1 pinch Salt (smoked if desired)
Tools for Oven-Baked Potatoes
- 1 Oven
- 1 Baking tray
- 3 Long wooden skewers
- 1 Parchment paper
- 1 Knife
- 1 Cutting board
Preparation of Oven-Baked Hasselback Potatoes
The recipe is very simple, and the herbs can vary according to your taste preferences. My balcony plants are giving me so much satisfaction with their aroma and super productivity.
Let’s start preparing the oven-baked Hasselback Potatoes by setting the oven temperature to 356°F or at most 374°F in static mode.
Now let’s focus on the potatoes, wash them under cold running water, and then pat them dry with a kitchen towel.
Skewer the potatoes lengthwise with the wooden skewer; this step is essential as it helps slice the potatoes without cutting through them entirely, stopping about halfway through an inch.
Now, cut into the potatoes as shown in the photo, creating many slices without cutting through them.
Grab a small bowl or container and pour in the grated cheese or, in my case, pecorino romano. Then, add the herbs you’ve chosen and mix with a teaspoon to flavor the cheese.
Using the teaspoon or your hands, stuff each potato slice with the cheese.
Once this step is complete, remove the wooden skewer and place the potatoes on a baking tray lined with parchment paper.
Bake the seasoned potatoes for approximately 70 minutes. I initially set the timer for 50 minutes, but found they needed a bit more time to be fully cooked.
Serve the oven-baked Hasselback Potatoes hot, accompanied by mayonnaise or a yogurt sauce.
Enjoy your meal!!!
Storage:
Store the Hasselback potatoes in the refrigerator in a container once completely cooled for up to two days, or freeze them for up to a month.
If you are a potato lover like me, here is another recipe you will adore: Potato and Cheese Casserole
Remember that on the Facebook fan page you can find the free News Letter service, which provides you with a “content of the day” or a daily recipe, directly via Messenger chat!
