Crispy Hasselback Potatoes
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
2 pounds Yukon Gold potatoes
4 tablespoons olive oil, for brushing
1 tablespoon minced fresh garlic (approximately 3 large garlic cloves)
1/4 cup fresh chopped parsley
1 teaspoon salt
2 tablespoons olive oil
Nutritional yeast, for sprinkling (optional)
Directions:
Wash and Dry Potatoes: Wash and pat the potatoes dry with paper towels.
Slice the Potatoes: Hold one end of a potato down, and then use a sharp, big knife to cut the potato to two-thirds way through, slicing it into 1/8-inch fans (it will resemble an accordion).
Brush with Oil: Brush the potatoes all over (in between the folds as well) with olive oil.
Cook the Potatoes: If cooking in the air fryer, preheat the air fryer to 400°F, and place the potatoes cut-side-up on a baking sheet and roast them on the middle rack for 35 to 40 minutes, brushing them with more oil halfway through, until they are crispy on the outside and tender inside. (If cooking in the oven, preheat the oven to 450°F, and place the potatoes cut-side-up on a baking sheet and roast them on the middle rack for 30 to 35 minutes, brushing them with more oil halfway through, until they are crispy on the outside and tender inside.)
Make Garlic-Parsley Mixture: While the potatoes are cooking, combine the parsley, garlic, and salt together with 2 tablespoons of olive oil and mix well.
Spread Mixture Over Potatoes: When the potatoes are cooked, distribute the garlic-parsley mixture over the potatoes and in between the folds as well. Serve hot
Notes:
What Sort of Potatoes to Use: However, you can also use any medium or large potatoes that are uniformly oval and that sit well on one side. You can use russet potatoes or Red Bliss potatoes, but I personally like using Yukon gold potatoes because they have a nice, even golden yellow skin, since I like leaving the skins on. Just make sure to wash the potatoes well and pat them dry before cutting.
Garlic-Parsley Mixture: The combination of both garlic and parsley imparts flavor, aroma, and color to these Hasselback potatoes. If you are not a fan of garlic, feel free to leave it out.
Olive Oil: I like using olive oil for flavor, but you can also use any other vegetable oils that you prefer, such as sunflower oil or avocado oil. You can also use vegan butter. Alternatively, if you are not lactose-intolerant or vegan, feel free to use melted butter instead.
Nutritional Yeast: I like using nutritional yeast because it has a slightly cheesy taste, but it is dairy-free and vegan. If you can tolerate lactose, feel free to use grated Parmesan instead.
Air Fryer: If cooking the potatoes in the air fryer, make sure you the place the potatoes in one single layer – do not stack them on top of each other or the exteriors will not get crispy! You may have to cook them in different batches depending on the size of your air fryer.
Preparing the Potatoes Beforehand: You can cook the potatoes beforehand and store them in an airtight container in the refrigerator for up to 2 days. In this case, do not add the spices until the day you plan to eat them. 10 to 15 minutes before eating, brush or distribute the spices or herbs in between the folds of the potatoes and heat up for 15 minutes (450°F in the oven or 400°F in the air fryer) until the skins are crispy again.
Recipe courtesy of Dish by Dish.com
