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These Mini Loaded Hasselback Potatoes are a fun take on my roasted hasselback potatoes which happen to be one of the most popular recipe on the blog. With crispy exterior, fluffy centers, and loads of flavor from garlic and Parmesan, they’re always a crowd pleaser!
Hasselback Potatoes or Potato à la Hasselbacken were first created and made popular at Hasselbacken restaurant in Stockholm, Sweden by one of the trainee chefs. In simple terms, they’re a type of baked potato made fancy by cutting accordion-style and brushing liberally with butter before tossing in the oven to bake.
Ingredients
Instructions
for full instruction please see : www.onionringsandthings.com
Hasselback Potatoes or Potato à la Hasselbacken were first created and made popular at Hasselbacken restaurant in Stockholm, Sweden by one of the trainee chefs. In simple terms, they’re a type of baked potato made fancy by cutting accordion-style and brushing liberally with butter before tossing in the oven to bake.
Ingredients
- 1 pound baby yukon gold potatoes, washed and scrubbed down
- 1/4 cup butter
- 2 cloves garlic, peeled and minced
- 1 sprig fresh rosemary
- kosher salt to taste
- freshly-ground pepper
- For Toppings
- sour cream
- 4 slices bacon, cooked and crumbled
- shredded cheese
- green onions, chopped
Instructions
- Using a sharp knife, make cuts across each potato about 2/3 of the way through.
- Arrange potatoes in a single layer on a foil-lined baking sheet.
- In a small saucepan, combine butter, garlic, and rosemary. Over low heat, heat until butter is just melted. Stir and let stand for 1 to 2 minutes.
- ...............................
for full instruction please see : www.onionringsandthings.com
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