Have you heard of these “Hassleback Potatoes”? I’ve been seeing them occasionally on Pinterest for a while now but, to be honest, they looked kind of intimidating! So pretty, delectable even- but I wasn’t sure I wanted to take them on. I am really into easy, simple and QUICK recipes so the fact that these would take an entire hour to cook turned me off for a while.
This week when I saw some as I was flipping through a magazine I took it as a sign that it was time! I decided on my own specially herbed recipe and got cooking. Welllll…. Oh Emmmm Geeee! I can not actually believe it took so long to get these Parmesan Hassleback Potatoes on my plate- where they did not last for long by the way because they were absolutely delicious!!!
Let’s talk potatoes-
The slicing requires a bit of finesse but after a few mishaps I got the hang of it and was well on my way. The biggest thing to remember is not to slice all the way through the potato. In hindsight- you could put the potato between 2 objects (like plates or other utensils perhaps) that would keep the knife from cutting clear through.
The recipe:
- 4 tsbp melted butter
- 12 red potatoes
- salt & pepper
- ¼ c. panko bread crumbs
- ¼ c. grated Parmesan
- 1 tbsp minced fresh rosemary
- 1 tbsp minced fresh garlic
- Preheat oven to 425.
- Prepare potatoes by making consistent slices ⅛" apart across the entire top but not through to the bottom so the potato stays intact.
- Place cut potatoes in on oven safe dish and drizzle with ½ (2 tbsp) of your melted butter.
- Sprinkle with salt and pepper to taster.
- Cover with foil and bake on middle rack 30 minutes.
- Meanwhile, mix together panko, parm, roemary, garlic and remaining butter until thoroughly combined.
- Remove potatoes and uncover.
- Use 2 spoons to gently squeeze the sides of the potatoes so the slices open a bit.
- Spoon your parm mixture over the potatoes getting it into the crevices as much as possible.
- Bake uncovered 15 more minutes,
- Plate and serve, enjoy!
They turned out so tasty! I did actually turn my broiler on for the last 2 minutes to get a bit of extra color on the tops but this is completely optional. Careful to set a timer or watch them closely so they don’t burn.
Let me know what you think of this recipe by leaving a comment for me. Need an appetizer fit for entertaining or a date night in? Try my Summer Veggie Flatbread for a fresh taste of this coming season!
Thanks for checking out this recipe- come back soon and explore all Place of My Taste has to offer! Oh- and enjoy these rockin’ Parmesan Hassleback Potatoes!
Cheers,
Aniko
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