Dinner
Hasselback Potatoes
The slices of a Hasselback potato allow for unlimited flavouring opportunities. With a crispy exterior and soft inside, we are sure these will be a hit with your family.
Updated
Ingredients
- 6-8 potatoes, scrubbed well (6-8)
- 1/4 cup canola oil, divided (60 mL)
- 1 tsp pepper (5 mL)
- 1/2 tsp salt (2 mL)
Optional Topping Ideas
- Fully Loaded: Old cheddar
- Green onions
- Bacon
- Sour cream
- Caramelized onions
- Parsley
- Blue Cheese & Maple Syrup:
- Rosemary
- Maple syrup
- Blue cheese
- Greek:
- Feta
- Tomatoes
- Black olives
- Oregano
- Sweet peppers
- Southwestern: Monterey jack cheese
- Steak, grilled and thinly sliced
- Corn kernels
- Black beans
- Tomatoes
- Pickled jalapeños
- Cilantro
Directions
- Preheat oven to 425°F (220°C).
- Line a 13 x 18 inch (33 x 46 cm) baking sheet with parchment paper.
- Cut vertical parallel slits 1/8 to 1/4 inch (3 – 6 mm) apart, in the potatoes without cutting all the way through the potato. TIP: Rest the potato lengthwise between two chopsticks or two wooden spoons to prevent cutting completely through.
- Place potatoes on baking sheet and gently brush 2 Tbsp (30 mL) canola oil over the cut portions of potatoes. Season with salt and pepper.
- Roast for potatoes for 90 minutes, basting the potatoes every 30 minutes with remaining 2 Tbsp (30 mL) canola oil to ensure golden crisp edges.
Nutritional Analysis
| Calories | 245 |
|---|---|
| Total Fat | 9.7 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 175 mg |
| Carbohydrates | 36.6 g |
| Fiber | 2.5 g |
| Sugar | 2 g |
| Protein | 4.3 g |
| Potassium | 926 mg |
