Ingredients
- Medium-sized Russet Potatoes
- Extra virgin Olive Oil
- Sea Salt
- Freshly Cracked Black Pepper
- Fresh Herbs (Rosemary or Thyme)
- Grated Parmesan Cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Clean and dry the Russet potatoes thoroughly.
- Carefully slice each potato into thin slices, about 1/8 inch apart, without cutting all the way through.
- Drizzle olive oil over the potatoes, ensuring some seeps into the cuts. Season generously with salt and pepper.
- Sprinkle chopped herbs between the slices for added flavor.
- Bake for 45-50 minutes until tender inside and crispy on the edges.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 medium Hasselback Potato (approximately 180g)
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg