Summer produce is waning and we are stuck in the in-between of what’s left of the summer tomatoes, peaches and melons and what is coming later in September early October as fall fruits and veggies ripen. And so we call upon the stalwart potato, a steadfast veg that will walk with you through any season.
We all know how much I love Sprouts’ produce aisle. While their prices on organic produce are reasonable, they have a plethora of non-organic options (which makes me very happy). I picked up all the ingredients for this dish for like under $5, which makes this recipe even more perfect to match with any protein or even to bring along to any holiday pot luck.
At first glance, hassle back potatoes seem complicated and time consuming with all of their thin slices. Potatoes are not the easiest things to cut, so the secret to easy hassle back potatoes is par baking them until they’re just soft enough to easily slice through. Seems like a no brainer, right?
Easy Hasselback Potatoes
Garlic, butter, parmesan and fresh herbs. What’s not to love?
4 Russet Potatoes
4T Olive Oil
4T Finely Chopped Parsley
3 cloves garlic, minced finely
½t Salt + more for serving
¼c Parmesan Cheese
Preheat oven to 425 degrees & prepare a foil-lined baking sheet. Prick potatoes all over with a fork and rub 2 Tbsp. olive oil over the skins. Par-bake for 10-15 minutes, until a knife easily more easily cuts the potato.
After potatoes are par-baked remove from oven and let cool until easy to touch. While you’re letting them cool a bit, add 4 Tbsp. butter, 2 Tbsp. Olive Oil, 2 Tbsp parsley and 3 minced garlic cloves into a small saucepan. Cook over medium heat until bubbly and the garlic flavors have mingled with the butter.
Once potatoes are cool enough to handle, cut the potato into thin slices (1/8 of an inch or thinner) being careful not to cut all the way through so that the entire potato stays together. The thinner you cut the slices the better! Using a pastry brush, coat the tops of the potatoes generously with half of the butter/garlic mixture.
Put the potatoes back into the oven for another 30-40 minutes, removing to brush with the butter mixture 2 more times during the baking process. Due to varying sizes, your potatoes may take more or less time to bake, so be sure to monitor them well during cooking.
Remove potatoes from oven and let cool for 5 minutes. Sprinkle with grated parmesan, your additional 2 Tbsp, of minced parsley and a generous portion of salt to taste.