We love potatoes and why not? It is easy to cook and most importantly kids eat it without any fuss. Hasselback potatoes has always been a favorite! You wont be able to get enough of this tasty snack. Simple and Striking this dish is a perfect appetizer!
The key to a good Hasselback Potatoes is making very thin slices, but not cut it completely. While baking, the potato slices open up and allow the butter and oil to permeate the center of the potato. These crispy, crunchy potatoes are a knockout at the dinner table. I had a store bought Garlic spread and seasoning mix that I used, but feel free to just use salt and pepper.
If you like to add cheese, after removing the potatoes from the oven carefully insert cheddar slices in between and sprinkle some parmesan cheese on top. Bake them until the cheese melts, should take about two to three minutes. Potatoes pair very well with any herbs - cilantro, chives, rosemary etc. If you love potatoes, do give this version a try!
10 small potatoes
3 tablespoon olive oil
1 tablespoon melted butter
2 tablespoon garlic spread and seasoning mix (* see notes)
salt & pepper
Place each potato between two chopsticks or wooden spoons ( I used two pencils). Carefully cut them every 1/8th inch without cutting them all the way through the potato.
In a cup, mix the seasoning mix, oil and melted butter. You can add salt and pepper if you like.
Preheat oven at 450F. Place the potatoes on a baking sheet and brush them with the butter oil mixture. Season them with salt and pepper. Bake them for 55 -60minutes or until tender. Remove from the oven and serve them with any dip/ketchup/sauce. They taste great without any condiments as well.
Notes - Instead of Garlic spread and seasoning, you can add minced garlic and add spices like rosemary/chive etc.