Photo: Hasselback Potatoes Recipe
Ingredients
- 2 small baking potatoes, about 3/4-pound total
- 2 tablespoons melted butter
- 1/3 cup chicken stock
- 1/4 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 11/2 tablespoons finely grated hard cheese, such as Parmesan
- 1 tablespoon fine dry bread crumbs
Directions
Preheat the oven to 425 degrees F.
Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom. Brush the potatoes with the melted butter and place in a small baking pan. Pour the chicken stock around the potatoes and sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.
In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.
*Note: Exact cooking time will depend on the size of the potatoes.
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By berry1992_12618609
Ann Arbor, 62
on February 26, 2012
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The basting is a lot of work but the outcome is worth the effort. My grandchildren think these potatoes are awesome and they frequently ask me to make them.
By faberfam_12556606
edgewood, 40
on February 16, 2011
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Easy and well liked by all!
By mandi_dickey_89...
Santa Clara, CA
on February 16, 2011
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Been wanting to try and make these for a while and was so glad that I did! I wanted to do a steak and potato kind of night and this came out great! I did make 5 potatoes so I doubled the butter and chicken stock. Make sure you grease the pan a little or use some cooking spray (if you're not using a non-stick because mine stuck when I pulled it out so they lost their shape a little when I took them out of the pan.
Read all 42 reviews