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Hasselback Potatoes Recipe

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This recipe for Hasselback Potatoes, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 medium Yukon Gold potatoes, peeled, halved lengthwise and fanned.
1/2 cup white bread crumbs
1/4 cup Parmesan cheese, grated
1 Tbsp. olive oil or melted butter
1 tsp. sweet paprika
Salt to taste
2-3 Tbsp. olive oil

Directions:
Directions:
Preheat oven to 450.

Oil a large baking dish. Prepare peeled, halved potatoes and place each half, cut side down, on a cutting board. Arrange 2 chopsticks on both sides of potato and thinly slice across. (Chopsticks prevent cutting through.)

Place crumbs, cheese, oil and seasonings in food processor; transfer to shallow dish. Drizzle potatoes with 2-3 Tbsp. oil, being careful to separate sections but not breaking, then roll tops in crumb mixture. Arrange potatoes in baking dish.

Cover with foil and bake 30 minutes. Remove foil and continue baking until crumbs are brown and potatoes are cooked - about 15 more minutes.

Number Of Servings:
Number Of Servings:
Makes 8 halves

 

 

 

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