MEL × RIVERBEND: Easy Hasselback Potatoes

Hasselback Potatoes | Photo by Emilie Iggiotti | The Nomadic Wife

RECIPE SPONSORED BY RIVERBEND GARDENS | PHOTOS BY EMILIE IGGIOTTI


 

Holiday traditions are evolving in our home

I love mash as much as the next gal, but we’ve traded in regular mash for sweet potato mash in our house during the holiday season as a means to get more color on the plate. We now make these fun little hasselbacks for those who still want a good ol’ potato side dish with their main. They’re incredibly simple to make and result in crispy outside, fluffy inside goodness.

 
Hasselback Potatoes | Photo by Emilie Iggiotti | The Nomadic Wife

 

Ingredients

Three to four small potatoes per person

Potatoes
Olive oil
Salt

Optional: cheese, fresh herbs like rosemary or flavored salts for an added twist

 

Directions

10 mins prep + bake 40 mins at 425°F

  1. Cut slits into the potatoes every ⅛ inch leaving the bottoms intact.
  2. Brush olive oil on & sprinkle with salt.
  3. Bake for 20 mins, then brush on more olive oil & bake for the remaining 20 mins.
  4. Serve immediately with fresh herbs or plain.

 


WANT TO TRY A FEW MORE Potato DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES: