"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

HASSELBACK POTATOES Recipe

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This recipe for HASSELBACK POTATOES, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 large Yukon Gold potatoes, halfed lengthwise,fanned
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, grated
2-3 Tbsp olive oil
1 Tsp Paprika
1 Tsp crushed Rosemary
Salt & pepper to taste


Directions:
Directions:
Preheat oven to 450 degrees, oil a large glass baking dish. Scrub, then cut the potatoes in half lengthwise, then fan by cutting across without cutting all the way through. Mix remaining ingredients in a shallow dish. Drizzle potatoes with oil and carefully bend to separate sections, then roll in crumb mixture. Arrange potatoes in a single layer in baking dish, sprinkle with any remaining bread crumbs, cover with foil, and bake for 30 minutes. Remove foil and continue to bake for about 15 minutes until crumbs are brown and potatoes tender.

Number Of Servings:
Number Of Servings:
:4 (nobody can eat just one)
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Try these Scandinavian-style potatoes in place of baked potatoes as a side dish with meats. You can substitue any kind of potato for the Yukon Gold, I just prefer their buttery flavor.

 

 

 

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