Hasselback potatoes is a type of baked potato where it is cut to resemble a fan or accordion when roasted, drizzled with melted butter and seasoned with salt and pepper giving it a crispy outside and soft and creamy inside.
- 3 medium sized floury potatoes, rinsed clean and skin on
- 3 tablespoons butter, melted
- 2 tbsp grated Parmesan cheese
- 2 tbsp bread crumbs
- freshly ground black pepper
- chopped parsley, to garnish
- Place potatoes in a chopping board with two wooden chopsticks on the sides (this prevents it from cutting all the way through). Now slice potatoes like the photo above roughly 1/4 inch apart, if you’re good with your knife skills you can cut even thinner slices. Once finished with one place potato in a bowl filled with water, continue with the remaining potatoes.
- Rinse potatoes while gently opening the slices to get rid of excess starch. Pat then dry with a thick paper towel, try to wipe the middle of the slices as well. It will bake well if it’s totally dry of water.
- Place potatoes cut side up in a baking tray then drizzle melted butter on top making sure the butter goes inside those slices. Season with salt and freshly ground black pepper.
- Place in a 220c preheated oven then bake for 40 minutes.
- In a small bowl mix together bread crumbs and Parmesan cheese.
- Remove from oven and sprinkle the bread crumb mixture on top, drizzle some of the melted butter from the baking tray again on top and crevices of the spuds then place it back into the oven and bake for 20 more minutes.
- Remove from oven, garnish with chopped parsley then serve.