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Hasselback Potatoes Recipe

Hasselback Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 31-40 of 42

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  • on February 15, 2008

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    I wanted to try something different with potatoes. This recipe was very good and easy to do. I only wish there was an easy way to slice the potato without slicing all the way through!

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  • on February 11, 2008

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    just delicious. even better w/sour cream

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  • on February 11, 2008

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    I tried the recipe but decided that a potato wrapped in foil and topped with a bunch of goodies is much, much easier than one I have to babysit every 5 minutes. Still love you, EL!!

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  • on February 09, 2008

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    I have been baking potatoes like this for quite a few years but without the basting. I'm always open to trying things a new way though. I found that opening the oven every five minutes to baste is more hassle than it turns out to be worth. I will stick with my method of lightly covering the potatoes with foil for the first half hour to 45 minutes. I remove the foil, then add some different cheeses and butter and continue baking. Same results, far less hassle.

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  • on March 31, 2007

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    First it is a great no-fry, less grease, semi low fat potatoe, i've fixed for dinner.
    It is simple but bold with flavor, easy to prepare.
    I will be fixing this tonight with one of Emeril's steak dry rubs on three tee bones.
    Yummalisous

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  • on February 18, 2006

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    Excellent potatoe recipe!

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  • on February 17, 2006

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    Very tasty recipe and fairly easy to make. Just be prepared to be on hand every 5 mintues for the first part of baking to baste the taters. Was a nice light side to some cracked crab we had on Valentines Day.

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  • on February 16, 2006

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    The first time we made these they were great!! The second time I basted every other time with garlic butter and they were even better. Make plenty of extras...left overs are absolutly wonderfull if you break apart and fry in garlic butter until crist.

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  • on February 15, 2006

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    a little dry

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  • on February 13, 2006

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    First attempt and it was great. Could be better if I followed the recipe.

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