Crispy on the edges and tender inside, these mini Hasselback potatoes are a simple yet elegant side, finished with melted butter, parsley, and Parmesan.
Recipe Information
Total Time:
Yield:
6 servings
Ingredients
3 pounds baby potatoes
3 tablespoons olive oil
1 tablespoon salt
¼ cup butter (½ stick), melted
3 tablespoons finely chopped fresh parsley
2 tablespoons grated Parmesan cheese
Directions
Preheat oven to 375°F. Cut a thin slice from the bottom of each potato to provide a steady base.
Place parchment paper or a cloth kitchen towel on a cutting board, then arrange one chopstick (or wooden spoon) lengthwise on parchment paper and place a potato lengthwise alongside the chopstick so the potato is nearest you. Slice potato crosswise into ⅛-inch-thick slices. The chopstick will prevent the knife from cutting all the way through the potato. Repeat with remaining potatoes.
Gently rub potatoes with olive oil then arrange on a baking pan, sliced sides up. Sprinkle with salt. Cover tightly with foil and bake 1 hour.
In a small bowl, combine butter, parsley and Parmesan cheese. Uncover potatoes and brush with butter mixture. Increase oven temperature to 450°F. Bake for 10 to 15 minutes more or until tender.
