| Carbohydrates | 34.6 g |
| Energy | 228.8 kcal |
| Fats | 9 g |
| Fiber | 3.9 g |
| Protein | 4.6 g |
| Saturated Fats | 5.3 g |
| Sodium | 1303.9 mg |
| Sugars | 2.9 g |
Total
70difficulty
EasyCost
Hasslback Potatoes
By Rondell Thompson
Enjoy the delightful taste of these Hasselback Potatoes, a stunning side dish that elevates any meal! These large Red Bliss potatoes are expertly sliced to create a fan-like effect, allowing for maximum crispiness. Brushed with a rich blend of melted butter and olive oil, they are seasoned with Maggi Vegetable Cubes, and aromatic rosemary, ensuring every bite is bursting with flavor. Baked to perfection, these potatoes are crispy on the outside and tender on the inside, making them a perfect accompaniment to any main course. Garnished with fresh parsley and Parmesan, they are sure to...
Utensils
Cutting board
can
Area foil
Baking dish
Knife
Spoon
Oven
Kitchen brush
Ingredients
Portions: 6
- 6 Units Red Bliss Potatoes (scrubbed clean and patted dry)
- 8 Cups Water (enough to boil your potatoes)
- 1 Tablespoon Salt
- 1/2 Cup Unsalted Butter
- 2 Cubes MAGGI® Vegetable Cubes
- 2 Teaspoons Rosemary (chopped)
- 1/4 Cup Parsley (finely chopped)
- 1/4 Cup Grated Parmesan Cheese
Instructions
- 1.Preheat the oven to 425°F (219°C) line a baking dish with foil and spray with non-stick spray.
- 2.Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4 -inch apart. You can rest the potato in a large serving spoon (or on 2 wooden chopsticks)
- 3.In a medium pot over high heat, add water and bring to a boil, add salt and gently add the potatoes. Boil for 3-5 minutes, drain completely and place in prepared baking dish.
- 4.In a small pot over medium heat, combine unsalted butter, crushed MAGGI® Vegetable Cubes and rosemary. Stirring until butter is melted.
- 5.Brush all of the potatoes evenly with half of the butter mixture, including the bottoms.
- 6.Bake the potatoes in preheated oven for 30 minutes. Remove from the oven and brush the potatoes again with the remaining butter mixture. Bake again until the potatoes are crispy on the edges and tender on the inside.
- 7.Top with parsley and parmesan cheese, serve hot with mains of your choice.
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