Let me just start out by saying I am not a big potato fan. If there is another option, I always choose the other, until this recipe came into my repertoire. I can't wait to make this again for some family or friends. I thoroughly enjoyed learning how to make these little beauties and eating them was fun too.
I have tried to make hasselback potatoes before because I love the look of them but they turned out starchy and didn't fan correctly. That all changed once I tried Joanna Gaines recipe from Magnolia Table, Volume 2. I did figure out a trick or two with the help of my mom which solved the "fanning" problem. This made all the difference in the world when it came to presentation and taste. I hope you will find these tips helpful too!
Tip #1: Use two wooden skewer sticks placed alongside the potato. This acts like a safety net so that your knife doesn't cut all the way through the potato.
Tip #2: Once you make the cuts almost all the way down the potato, flip it so that you can easily cut the other side of the potato without your hand slipping.
Tip #3: After you slice the whole potato, GENTLY pull apart the potato cuts. You have to do this step very gingerly or else the potato cuts will rip. To keep the potato in tact do this step with care and take your time. Patience is a virtue.
Hasselback Potatoes from Magnolia Table, Volume 2
Ingredients:
6 medium (or more) Yukon Gold potatoes
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons of olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan Cheese
2 tablespoons chopped fresh parsley
Instructions:
Preheat the oven to 425 degrees Fahrenheit.
Using a knife, slice each potato crosswise into thin slices, taking care not to cut all the way through. (For even slicing, you can lay 2 wooden spoons or chopsticks along the sides of the potatoes as guides. This keeps the knife from cutting all the way through).
Place the potatoes in a 9 x 13-inch or 7 x 11-inch baking dish and use your hands to carefully fan the potatoes out.
In a small bowl, whisk together the melted butter, olive oil, garlic, salt, and pepper.
Spoon the butter mixture over each potato, making sure to get in the cuts and coat the potatoes well, about 1 tablespoon per potato.
Bake, uncovered, for 45 minutes. Sprinkle the Parmesan and parsley evenly over each potato. Return to the oven and bake until the Parmesan is melted and a little crispy, about 20 minutes. Serve hot.
Makes 4 to 6 servings
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