I’m always looking for projects and recipes that look really complicated but in reality, they’re easy. These Hasselback potatoes are exactly that! The only tricky part is cutting the slits into the potatoes—time, heat, herbs, cheese, lemon, and BUTTER take care of the rest.
The table is set with Haku by Noritake, featuring traditional gold banding paired with a modern blurred edge of mixed metals! These potatoes are served on the accent plate, which could be a great single addition to any dinnerware collection. Stylish, elegant, and dishwasher safe... who could ask for anything more?
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Makes 8 potatoes
8 medium potatoes
1 stick butter
juice from 1/2 lemon
fresh herbs like sage, marjoram, thyme, rosemary, etc.
1/2 cup grated parmesan
grated zest from 1/2 lemon
- Preheat oven to 425F.
- Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato.
- Place the potatoes in an oven proof dish.
- Melt together butter and lemon and brush generously over the potatoes.
- Bake for 30 minutes.
- Remove and add fresh herbs in between the potato slices.
- Pour half of the remaining butter over the potatoes and bake for another 15 minutes.
- Remove and top with the rest of the butter, parmesan and lemon zest.
- Bake for 10 minutes and test to see if the potatoes are done. Ready to serve.
Butter is the key to this recipe’s magic. Don’t be scared of using more than one stick if you think your potatoes are asking for it.
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