Name: Hasselback Potatoes
Total time: PT6000.0S
Yield: 4
Ingredients: 5 Russet Potato; 2/3 cup Olive Oil; 2 Lemon; 2 teaspoon Dijon Mustard; 2 clove Garlic; 1 pinch Ground Black Pepper; 1/2 teaspoon Kosher Salt; 1 tablespoon Fresh Parsley

Swedish Hasselback Potatoes look like a work of art and, when baked with this delicious lemon, garlic dijon vinaigrette, they are as tasty as they are beautiful! They are also vegan and vegetarian.

Oven

Beginner

Hasselback Potatoes

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Russet Potato

Olive Oil

Lemon

Dijon Mustard

teaspoon

Garlic

clove

Ground Black Pepper

pinch

Kosher Salt

Fresh Parsley

tablespoon

Stove

Preheat oven to 425 degrees F (220 degrees C).

Whisk {@3:}, {@1:}, {@4:}, juice of {@5:}, {@2:} and {@0:} together in a small bowl. Set aside, keeping the dressing at room temperature.

Whisk Olive Oil (2/3 cup), Dijon Mustard (2 teaspoon), Garlic (2 clove) [minced], juice of Lemon (2 N/A), Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1 pinch) together in a small bowl. Set aside, keeping the dressing at room temperature.

Whisk Olive Oil (2/3 cup), Dijon Mustard (2 teaspoon), Garlic (2 clove), juice of Lemon (2), Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1 pinch) together in a small bowl. Set aside, keeping the dressing at room temperature.

Peel the {@0:}. Scrape a bit of potato off the bottom to make a flat stable surface, so they don’t roll.

Peel the Russet Potato (5 N/A). Scrape a bit of potato off the bottom to make a flat stable surface, so they don’t roll.

Peel the Russet Potato (5). Scrape a bit of potato off the bottom to make a flat stable surface, so they don’t roll.

Make slices, about ¼ of an inch apart, along the length of the potatoes, but stopping the cut about ¼ of an inch from the bottom so the potato holds together.

Place the sliced potatoes on a jellyroll pan. Spoon 1 tablespoon of dressing over each potato. Roll the potatoes around in the pan to coat them. Put the pan in the middle of the oven and bake for 45 minutes.

Pull the pan out of the oven. Spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes.

Add Lemon Zest and {@0:} to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!

Add Lemon Zest and Fresh Parsley (1 tablespoon) [chopped] to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!

Add Lemon Zest and Fresh Parsley (1 tablespoon) to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!

Hasselback Potatoes

4.4

1HR 40MINS

$0.85

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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