There are so many ways to cook potatoes, one of my favorite’s is the hasselback. It is beautiful and cooks the potatoes evenly.
Any type of potato works. I used sweet and russet pictured below. Purple and white work just as nice. My most favorite thing about this recipe is even though the potatoes are different in density they all cook at the same time and temperature!
Food for thought? Yes, please!
Did you know potatoes have more potassium than bananas? WOW! And they are an amazing source of vitamin B6, fiber, magnesium, and nearly half your daily value of vitamin C! Potatoes are gluten-free, contain zero fat, sodium, and cholesterol…before you smother them in butter and sour cream! I know it does make it taste better…
Heart health is a big concern and rising among all age adults down to the tiny tot’s. Thanks to the lack of cholesterol in potatoes, they lower cholesterol level and high blood pressure resulting in a healthier heart. Foods are natural healer’s on their own. It is all about choices! The darker the potato the more antioxidants, especially the Japanese sweet potato. If you can find these, eat one a day without the guilt of indulging. These are the secret to longevity.
The Japanese sweet potato is a staple food in the Okinawans diet, who are known as some of the healthiest and longest-lived people! Rich in vitamins, minerals, and phytonutrients, sweet potatoes have been awarded the ‘healthiest of all vegetable’ by the Center for Science in the Public Interest. So eat up!
Substitute the butter for olive oil and natural flavors. Here are a few staple seasonings I use:
- Lawry’s Season Salt
- Garlic Salt
- Garlic Powder
- Onion Powder
- Pepper
- Rosemary, dried and fresh
- Thyme, dried and fresh
You won’t even miss the butter once you start experimenting with your own flavors.
If you are not into waiting 45-50 minutes for potatoes to roast. Heat oven at 425 degree F. Line baking sheet with parchment or spray foil and place on baking sheet. Dice potatoes in uniform pieces or discs. Coat with olive oil, season with your favorite topping, roast 25-30 minutes.
Otherwise, impress yourself with a beautifully presented potato even kids will eat!
Read my notes at the bottom of the recipe for the russet potatoes if cooking with another type of potato. I’ll give you a tip or two!
Hasselback Potatoes
Ingredients
- 4 medium potatoes, chef’s pick
- 8-10 tablespoons olive oil
- 1/4 teaspoon Rosemary, dried or fresh
- 1/4 teaspoon Thyme, dried or fresh
- Dash of each: garlic salt, onion powder, and pepper
Directions
- Pre-heat oven to 425 degrees F. Line baking sheeting with parchment.
- In a small bowl, or ramekin, mix together olive oil, rosemary, thyme, and salt together. Set aside.
- Scrub and dry potatoes.
- On a cutting board, hold the potato vertically and cut a sliver down the long side. This will create a flat base for your potato.
- Place cut side down and begin to make cuts down vertically, leaving a 1/4 inch from the bottom. Repeat cuts down the entire potato spacing each cut 1/4 inch as shown in the picture.
- Brush each potato with the infused oil once to coat all 3 sides. You will be doing this 2 more times in the next steps.
- Place potato on parchment then sprinkle with garlic salt, onion powder, and pepper. Bake 20 minutes.
- Remove from oven, carefully begin to fan the slices away from each other using your hands, fork, or butter knife. Be gentle, they won’t move much.
- Brush again with oil mixture, dabbing all 3 sides.
- Bake another 25-30 minutes. **
- Remove from oven, immediately dab again with oil mixture, sprinkle with a dash more of garlic salt, onion powder, and pepper.
- Using a hard spatula, carefully place potatoes on a serving tray, dish, or plate. Cover with foil.
- Let steam 10 minutes.
- Plate with your favorite meat or salad for a scrumptious side!
*I know when I bake my oven tends to cook faster on the left side than the right. I baked a russet and sweet potatoes at the same time, placing the russet potato on the the left side of the pan.
**If only using russet, bake about 30-32 minutes versus 25-30 minutes, especially depending on how thick or thin you cut the slices. I do recommend steaming for 10 minutes to soften and soak in some moisture before serving!
Make it? Leave a comment below and let us know what you thought!
