Hasselback Potatoes

I don’t know about you, but I LOVE potatoes.  Any size, any shape, any way.
This is a recipe that I’ve been using for years and the name has always intrigued me—have no idea where it came from.
For this recipe you can use white potatoes, red or yellow butter.  You could even use sweet potatoes or yams.
With the exception of using a sharp knife, kids would love to help with this, I’m sure!
This will serve four but the beauty of this recipe is that it is “expandable or retractable” (but leftovers would make fabulous home fries!)


4 medium sized potatoes
5 Tablespoons melted butter
1 medium white onion peeled and sliced thinly
1 teaspoon salt
1 Tablespoon bread crumbs (can be Panko)
1 Tablespoon grated Parmesan cheese


Preheat oven to 425 degrees.
Scrub potatoes well leaving the skins on.
With very sharp knife, slice the potato crosswise every 1/2 inch but do NOT cut all the way through. Cut a 1/4 inch slice and remove the 1/4 inch of potato.
Slice the onion in thin slices and place a slice in the little potato slit.
Place your spud in a buttered pie plate.
Drizzle with 2 Tablespoons of the melted butter and sprinkle with salt.
Bake 30 minutes.
After 30 minutes, sprinkle potatoes with the bread crumbs and drizzle with the remaining butter. Return to the oven for 20 minutes.
After 20 minutes, sprinkle with the Parmesan cheese and baste with the butter in the pie pan.
Bake for 10 more minutes or until tender.

The William Henry Miller Inn http://www.millerinn.com
Lynnette Scofield

Proud to be the Ithaca Broad

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