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Magnolia Hasselback Potatoes Recipe

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This recipe for Magnolia Hasselback Potatoes is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium Yukon Gold potatoes
4 tablespoons (½ stick) unsalted butter,
melted
2 tablespoons olive oil
1 teaspoon minced garlic
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions:
Directions:
. Preheat the oven to 425°F.
2. 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.)
3. Place the potatoes in a 9 × 13-inch or
7 × 11-inch baking dish and use your
hands to carefully fan the potatoes out.
4. In a small bowl, whisk together the
melted butter, olive oil, garlic, salt, and
pepper.
5. Spoon the butter mixture over each
potato, making sure to get in the cuts
and coat the potatoes well, about 1
tablespoon per potato.
6. 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.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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