side dishes

Cheddar Herb Hasselback Potatoes

These showstopping hasselback potatoes look gorgeous on a plate and are surprisingly easy to prep! Filled with savoury herbs and topped with a sprinkle of Cheddar and Parmesan cheeses, they’re the perfect side dish to round out your favourite weeknight meal.

These showstopping hasselback potatoes look gorgeous on a plate and are surprisingly easy to prep! Filled with savoury herbs and topped with a sprinkle of Cheddar and Parmesan cheeses, they’re the perfect side dish to round out your favourite weeknight meal.

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10 min
PREP TIME
45 min
COOK TIME
463
CALORIES
11
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • 4 medium russet potatoes , washed
  • 6 tablespoons (90 milliliter) extra-virgin olive oil , divided
  • 1 teaspoon (5 milliliters) salt , divided
  • 1/2 teaspoon (2 milliliters) Pepper, Coarse Black , divided
  • 1/3 cup (73 milliliters) panko breadcrumbs
  • 1/3 cup (73 milliliters) grated Parmesan cheese
  • 1/4 cup (60 milliliters) shredded Cheddar cheese
  • 1/2 teaspoon (2 milliliters) Garlic Powder
  • 1/2 teaspoon (2 milliliters) Oregano Leaves
  • 1/2 teaspoon (2 milliliters) Paprika
  • 1/4 teaspoon (1 milliliters) Onion Powder

Preparation

  • 1 Preheat oven to 450°F (230°C). Trim 1/4-inch (1/2-cm) from ends of potatoes. Slice potatoes crosswise at 1/4-inch (1/2cm) intervals, leaving bottom 1/4-inch (1/2-cm) of potato intact. (Need a foolproof method to achieve the Hasselback effect? Place a wooden spoon or pencil on either side of the potato to prevent your knife from cutting all the way through.)
  • 2 Gently rinse potatoes, being careful not to break apart. Place potatoes, cut-side down, on a microwave-safe plate and microwave about 10 to 12 minutes until slightly softened, turning potatoes halfway through cooking.
  • 3 Line large shallow baking pan with foil. Arrange potatoes, cut-side up, on baking sheet. Brush potatoes with 2 tablespoons (30ml) of the olive oil. Sprinkle with 1/2 teaspoon (2ml) of the salt and 1/4 teaspoon (1ml) of the pepper. Bake 30 minutes or until skin is crispy and potatoes are lightly browned.
  • 4 Meanwhile, mix remaining olive oil, remaining salt and pepper, panko, Parmesan, cheddar, garlic powder, oregano, paprika, and onion powder in small bowl.
  • 5 Remove potatoes from oven. Top potatoes with panko-cheese mixture, carefully pressing some of the mixture into cuts. Broil about 1 minute or until cheese is golden brown.

NUTRITION INFORMATION

(per Serving)

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