These showstopping hasselback potatoes look gorgeous on a plate and are surprisingly easy to prep! Filled with savory herbs and topped with a sprinkle of Cheddar and Parmesan cheeses, they’re the perfect side dish to round out your favorite weeknight meal.
10m
PREP TIME
45m
COOK TIME
463
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 4 russet potatoes
- 6 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper, divided
- 1/3 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup shredded Cheddar cheese
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Paprika
- 1/4 teaspoon McCormick® Onion Powder
INSTRUCTIONS
- 1 Preheat oven to 450°F. Trim 1/4-inch from ends of potatoes. Slice potatoes crosswise at 1/4-inch intervals, leaving bottom 1/4-inch of potato intact. (Need a foolproof method to achieve the Hasselback effect? Place a wooden spoon or pencil on either side of the potato to prevent your knife from cutting all the way through.)
- 2 Gently rinse potatoes, being careful not to break apart. Place potatoes, cut-side down, on a microwave-safe plate and microwave about 10 to 12 minutes until slightly softened, turning potatoes halfway through cooking.
- 3 Line large shallow baking pan with foil. Arrange potatoes, cut-side up, on baking sheet. Brush potatoes with 2 tablespoons of the olive oil. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bake 30 minutes or until skin is crispy and potatoes are lightly browned.
- 4 Meanwhile, mix remaining olive oil, remaining salt and pepper, panko, Parmesan, cheddar, garlic powder, oregano, paprika, and onion powder in small bowl.
- 5 Remove potatoes from oven. Top potatoes with panko-cheese mixture, carefully pressing some of the mixture into cuts. Broil about 1 minute or until cheese is golden brown.
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