Potatoes are one of those fabulous vegetables we could eat all by itself, and these Hasselback Potatoes will fast become your favorite!
The great thing about making a potato this way, besides its crunchy skin, individual sections stuffed with anything your heart desires and easy to serve one-per-plate portions, is that it can be assembled in advance and popped into a hot oven an hour before you plan to serve! No peeling, or dicing or mashing, or frying, nada! Simply follow the quick preparation method and get on with your day until dinner time approaches.
Ingredients are up to you. You can use par-cooked bacon, cheese, peppers, anything that roasts well in a hot oven. As for the potatoes you see here, this is my go-to ingredients per large roasting potato:
- Olive oil – 1/2 teaspoon
- Butter – 1/2 tablespoon
- Rosemary – 1 stalk of fresh rosemary, chopped
- Coarse salt – 1/2 teaspoon
Place a chopstick on each side of the potato. Slice half-inch sections down to the chopsticks, (they keep you from slicing all the way through). Lay the potato or potatoes on parchment paper or foil large enough to wrap the potato in. Drizzle and place your ingredients in between the slices. Wrap.
An hour before serving place bundles in a 400 degree, preheated oven and roast for 45 minutes. Uncover and continue roasting another 15 minutes. Perfect!