HASSELBACK POTATOES

Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish? HASSELBACK POTATOES could be an outstanding recipe to try. This recipe makes 5 servings with 298 calories, 8g of protein, and 0g of fat each. For 76 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Panning The Globe requires lemon zest, garlic, parsley, and lemon juice. 109 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is tremendous. Try Brown Butter Hasselback Potatoes (Accordion Potatoes), Hasselback Potatoes, and Hasselback potatoes for similar recipes.

Servings: 5

Preparation duration: 25 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425ºFMake the dressing Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the dressing at room temperature.Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don't roll around when you're slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through, is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.Place the sliced potatoes on a jellyroll pan. Give the dressing a whisk and spoon 1 tablespoon of dressing over each potato. Roll the potatoes around in the pan to coat them. Put the pan in the middle of the preheated oven and bake for 45 minutes.Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes, until the potatoes are nicely browned on the outside.Add the lemon zest and parsley to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!

 

Step by step:

1. Preheat oven to 425ºFMake the dressing

2. Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the dressing at room temperature.Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don't roll around when you're slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through, is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.

3. Place the sliced potatoes on a jellyroll pan. Give the dressing a whisk and spoon 1 tablespoon of dressing over each potato.

4. Roll the potatoes around in the pan to coat them.

5. Put the pan in the middle of the preheated oven and bake for 45 minutes.Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes, until the potatoes are nicely browned on the outside.

6. Add the lemon zest and parsley to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato.

7. Serve and enjoy, passing extra dressing on the side!

Nutrition Information:

covered percent of daily need

 

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