Making Joanna Gainess Hasselback Potatoes Will Leave You Feeling Like A Professional Chef Recipes

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MAKING JOANNA GAINES'S HASSELBACK POTATOES WILL LEAVE YOU FEELING LIKE A PROFESSIONAL CHEF



Making Joanna Gaines's Hasselback Potatoes Will Leave You Feeling Like a Professional Chef image

I really can't get enough of Joanna Gaines's recipes. Have you tried her cherry-almond crisp or lemon pie? How about her buttery homemade biscuits, or as I

Provided by Emily Weaver

Categories     Side Dishes

Time 1h20m

Yield 4-6 servings

Number Of Ingredients 8

6 medium Yukon Gold potatoes
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan cheese (cheddar works too!)
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees.
  • Rinse each potato and pat dry with a towel. Using a knife (doesn't have to be super sharp), carefully slice each potato crosswise into thin slices, making sure not to slice all the way through. Place the potatoes in a 9x13-inch or a 7x11-inch baking dish. Carefully fan the potatoes out; the more crevices the better!
  • Whisk together melted butter, olive oil, garlic, salt, and pepper in a small bowl. Spoon the butter mixture evenly over each potato. You may need to use a brush so you can get into the cuts and coat each slice.
  • Bake uncovered for 45 minutes. Then, sprinkle parmesan and parsley evenly over each fanned potato. Place back in the oven and bake until the cheese is melted and a little crispy, about another 15-20 minutes. Serve hot and enjoy!

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