Joanna Gaines's Hasselback Potatoes
Magnolia Table, Volume 2
Notes
Joanna's tip for perfectly cut potatoes is to lay two wooden spoons or chopsticks along the sides of the potatoes as guides. This will help keep the knife from cutting straight through the potato.
Ingredients
- 6 medium Yukon Gold potatoes
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan cheese (cheddar works too!)
2 tablespoons chopped fresh parsley
Directions
- Preheat oven to 425 degrees.
- Rinse each potato and pat dry with a towel. Using a knife (doesn't have to be super sharp), carefully slice each potato crosswise into thin slices, making sure not to slice all the way through. Place the potatoes in a 9x13-inch or a 7x11-inch baking dish. Carefully fan the potatoes out; the more crevices the better!
- Whisk together melted butter, olive oil, garlic, salt, and pepper in a small bowl. Spoon the butter mixture evenly over each potato. You may need to use a brush so you can get into the cuts and coat each slice.
- Bake uncovered for 45 minutes. Then, sprinkle parmesan and parsley evenly over each fanned potato. Place back in the oven and bake until the cheese is melted and a little crispy, about another 15-20 minutes. Serve hot and enjoy!
Information
- Category
- Side Dishes
- Yield
- 4-6 servings
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 5 mins
- Total Time
- 1 hour, 19 minutes, 59 seconds