Hasselback Potatoes
Ingredients
½ cup (1 stick)
Kowalski's Unsalted Butter, melted
¼ cup
freshly grated Kowalski's Signature Parmesan Cheese (from the Specialty Cheese Department)
2 tbsp.
minced garlic
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tbsp.
chopped fresh parsley
2 tsp.
fresh thyme
2 tsp.
chopped fresh rosemary
2 tsp.
chopped fresh chives
1 tsp.
kosher salt, plus more for seasoning to taste
- freshly ground Kowalski's Black Peppercorns, to taste
8
medium-sized Yukon Gold potatoes
Directions
- Preheat oven to 425°.
- In a medium mixing bowl, mix together first 10 ingredients (through pepper); set aside.
- Using a sharp chef’s knife, slice crosswise through potatoes at ⅛" intervals, being sure to stop a minimum of ¼" from the bottom to ensure they don’t fall apart.
- Place potatoes sliced-side up on a large rimmed baking sheet lined with parchment paper.
- Spoon ½ of the cheese mixture evenly over the potatoes, allowing it to drip between slices; cover potatoes loosely with foil.
- Bake potatoes in preheated oven until mostly cooked through and slices begin to fan out (45-50 min.).
- Remove foil; spoon remaining cheese mixture evenly over potatoes.
- Return to oven; continue baking until tops are crispy and potatoes are completely cooked through (about 20 min.).
- Season with more salt and pepper to taste; serve immediately.
Tasty Tip:
- To ensure that you don't cut all the way through your potatoes, place them between 2 evenly sized wooden spoons and cut until your knife touches the top of the handle.
