A wonderful looking baked potato with Parmesan seasoned crispy crust which goes well with a fancier meal. This looks like a very special side dish, but is actually easy to make. It’s time to fancy up those potatoes.
Hasselback potatoes have been around a lot on the blogs since the pictures look oh so good. Here’s my take.
A hasselback potato is basically a baked potato that has been cut into slices seasoned to taste and baked. I chose garlic and Parmesan but just salt and pepper would do.
Low 4 or high three. My wife was the three. She wanted my Parmesan Garlic Baked Potatoes
Notes: I have adequate knife skills but I’m not good enough to just cut the potato like this. I came up with using a metal skewer to stop me from going all the way through. It worked great.
Preheat the oven to 400 degree convection or 425 conventional.
Scrub the potatoes well and insert a metal baking skewer along the flattest side of the potato about 1/4 inch from the bottom. You will have a little at both ends without a skewer.
Cut 1/4 inch slices using the skewer as a guide not to go all the way through.You will need to freehand the ends without the skewer.
Melt 1 T butter per potato in a microwave. Add salt, pepper and other seasoning too taste. Now that was not very helpful was it… Well I used 1 t of my 7:2:2 seasoning per potato. That is a ratio of kosher salt/coarse pepper/granular garlic. If you don’t have that then use 3/4 t of kosher salt and 1/4 t each of pepper and garlic powder. Use a brush and bush the butter mixture into the potato.
Now go through the potato again and using about 1 to 1 1/2 T of finely grated Parmesan sprinkle into the slices.
Brush remaining butter/spice mix on the potato and sprinkle any remaining Parmesan on top.
Bake for 45-50 minutes until crispy brown and 210 degrees internal temp.
July 2, 2016