Hasselback Potatoes

by Melody Thacker, in Recipes (No Comments)

These hasselback potatoes look fancy but they’re easy to make. I’ve seen these potatoes before and sort of assumed they would be complicated. I was wrong!  The Watkins Organic Potato Salad Seasoning enhances the flavour perfectly. We get tired of the same old potatoes so I’ll definitely be making these again. If you’re looking for a fancy potato recipe this one is perfect.  These baked potatoes pair well with a variety of meats and main courses. You could also have them for the main course with some yummy toppings like cheese, bacon bits, and sour cream.   This recipe can be cut in half or doubled easily.

Hasselback Potatoes

One bite and we fell in love with these delicious potatoes with crispy, perfectly seasoned skin and buttery tender centers. I ate my entire potato before dinner and was tempted to eat the second one! But I didn’t want to deprive my husband of his potato because he loves them and I knew he would enjoy this one. I made these to enter a recipe contest using Watkins organic potato salad seasoning. It is just for fun and only for Consultants.  This seasoning is my secret to the best-tasting potato salad.  You should be aware that I’m an Independent Watkins Consultant and if you order through my link I’ll earn a commission. Thanks in advance, you’ve got great taste!

Ingredients for Hasselback Potatoes

4 russet baking potatoes or the potato variety of your choice
4 tablespoon butter, melted (or olive oil)
2 teaspoons Watkins organic potato salad seasoning
Watkins organic black pepper, to taste
Watkins organic parsley

Directions for Hasselback Potatoes

1. Preheat the oven to 450 degrees F.
2. Mix together the butter, potato salad seasoning, and pepper in a small bowl.
3. Scrub the potatoes and pat them dry.
4. Place a potato between the handles of 2 wooden spoons. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
5. Place the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Save some butter mixture to brush on when potatoes are half baked.
6. Bake for 30 minutes. Remove potatoes from the oven and brush with the remaining butter mixture making sure it seeps down into the layers.
7. Return potatoes to the oven and continue baking another 25 to 35 minutes until potatoes are tender and the skin is crisp.
8. Sprinkle with parsley and serve immediately.

These would be good served with a dollop of sour cream too. Or piled with topping like a loaded baked potato.

 

 

Let me know if you try this recipe and how you like it!