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Fabienne's Hasselback Potatoes

6 servings

servings

15 minutes

active time

1 hour 15 minutes

total time

Ingredients

6 Yukon Gold potatoes

¼ cup olive oil

1 clove garlic, pressed

1 teaspoon paprika

1 teaspoon dried oregano

¼ teaspoon celery salt

1 tablespoon grated Parmesan cheese

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Thinly slice each potato several times, stopping just short of cutting all the way through.

Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add potatoes, seal the bag, and shake to coat completely.

Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over potatoes.

Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with a knife, 30 to 40 minutes more.

Nutrition

Serving Size

-

Calories

182 kcal

Total Fat

9 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

1 mg

Sodium

82 mg

Total Carbohydrate

23 g

Dietary Fiber

2 g

Total Sugars

0 g

Protein

3 g

6 servings

servings

15 minutes

active time

1 hour 15 minutes

total time
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