Mini Hasselback Potatoes
Hasselback potatoes are one of the easiest appetizers/side dishes you can make that is both delicious and has a unique presentation.
Ingredients
- 10 small fingerling potatoes
- 1 tsp olive oil
- salt and pepper to taste
- fresh parsley for garnish, optional
Instructions
- Preheat oven to 425°F. Wash potatoes and then dry off with a towel.
- Using a sharp knife, slice slits into the potato until you reach about 3/4 of the way to the bottom of the potato. Continue to make these inserts across the potato length, spacing them about 1/8 inch apart.
- Place potatoes on a baking sheet. Brush the potatoes with olive oil. Then sprinkle some salt and pepper to taste.
- Bake for approximately 15 minutes, or until the skin is crispy and the inside of the potato is soft. Garnish with chopped parsley if desired before serving.
Serving: 1potato, Calories: 167kcal, Carbohydrates: 37g, Protein: 4g, Sodium: 12mg, Fiber: 4g, Sugar: 1g, NET CARBS: 33
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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