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Baby Hasselback Potatoes
Cutting the potatoes almost all the way through is the twist on this potato dish. Baby potatoes are sliced leaving a small portion still attached to the bottom of the potato. The potatoes are placed in a baking dish and drizzled with melted butter and seasoning. When the potatoes roast the slices open slightly. Using the hasselback method makes a roasted potato look fancy enough for company.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Ingredients
- 10 (2 ½ oz) small Yukon Gold potatoes
- ½ cup salted butter melted
- 1 ½ tbsp finely chopped fresh rosemary
- 1 oz blue cheese crumbled (about ¼ cup)
- ½ cup crumbled cooked bacon about 6 slices
- ¼ cup chopped fresh chives
Instructions
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Preheat oven to 425 F. Slice each potato crosswise at ⅛ inch intervals, cutting to within ¼ inch of the bottom of the potato. (Do not cut all the way through the potatoes.) Arrange the potatoes, cut side up, on a lightly greased baking sheet.
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Combine the melted butter, rosemary, and 1 tsp salt in a small bowl. Spoon ⅓ cup of the melted butter mixture evenly over the potatoes.
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Bake at 425 F on the middle oven rack until tender, 45 to 50 minutes. Spoon the remaining butter mixture evenly over the potatoes. Sprinkle evenly with blue cheese and remaining ½ tsp salt. Bake until the cheese is slightly melted and the potatoes are golden, about 5 minutes.
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Sprinkle evenly with the bacon and chives, and serve immediately.
Recipe Notes
I omit the rosemary, blue cheese, bacon and chives. A packet of dried onion soup mix is used instead; just mix it in with the melted butter. The prep is faster and the potatoes still taste great!