*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These turned out well. I used a Misto can with olive oil and sprayed directly onto the potatoes. Then sprinkled the spices over them. If you lay a chop stick on both sides of the potato, they are easier to cut without cutting all the way thru accidentally.
I used what seasonings I had on hand. Garlic salt, celery seed, and added dried parsley to the paprika and oregano. I did not use the cheese because of dietary restrictions. I used russets and had no trouble slicing them thin. I put them in a ziplock bag with the seasoning mix and let it sit a couple hours. Baked as directed, brushing with leftover oil mix and an extra sprinkle of salt at the halfway point. They were perfection. Loved them. The centers were tender and the outside crisp and deliciously seasoned.
Good look and good taste! I think that the essential success tip is to slice the potatoes REALLY thinly. Personally I peeled them first and I didn't use a bag but just pour the oil and used the spices at my own taste without measuring.
The idea of chopping up the potatoes like this is very cute. It was nearly impossible to season the potatoes since I decided not to shake them in a bag. I thought they'd break apart if I did that. They came out kind of toasted. And dry. If I figure out a way to change the mechanics of actually preparing them I may make them again. It wasn't worth the trouble of making them.:/
I made two different types at the same time. The first I followed the recipe and my husband Loved it. The crispy/tender combination was wonderful and the flavor was Outstanding. The second potato I baked following the recipe until done added craft cheese singles and baked until they melted added butter and sour cream and it was delicious!
I was looking for something a little different than a baked potato and this was nice change. It did take a little longer to cook , but, it could have been the size of the potatoes I used. I finely chopped the garlic instead of pressing it and used regular salt instead of celery salt because we aren't big fans of celery. I also added another sprinkle of parmesan on top of the potatoes during the last few minutes.
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