Via Panning The Globe

HASSELBACK POTATOES

Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish? HASSELBACK POTATOES could be an outstanding recipe to try. This recipe makes 5 servings with 298 calories, 8g of protein, and 0g of fat each. For 76 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Panning The Globe requires lemon zest, garlic, parsley, and lemon juice. 109 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is tremendous. Try Brown Butter Hasselback Potatoes (Accordion Potatoes), Hasselback Potatoes, and Hasselback potatoes for similar recipes.

Servings: 5

Preparation duration: 25 minutes

Cooking duration: 75 minutes

 

Ingredients:

2 teaspoons dijon mustard (I like Grey Poupon)

2 teaspoons finely chopped garlic

several grinds of fresh ground pepper

4 tablespoons lemon juice (1 or two lemons)

1 tablespoon lemon zest (from 1 lemon)

1 tablespoon chopped parsley

5 large oblong shaped russet potatoes

½ teaspoon salt

Equipment:

oven

peeler

chopsticks

spatula

whisk

bowl

frying pan

Cooking instruction summary:

Preheat oven to 425ºFMake the dressing Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the dressing at room temperature.Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don't roll around when you're slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through, is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.Place the sliced potatoes on a jellyroll pan. Give the dressing a whisk and spoon 1 tablespoon of dressing over each potato. Roll the potatoes around in the pan to coat them. Put the pan in the middle of the preheated oven and bake for 45 minutes.Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes, until the potatoes are nicely browned on the outside.Add the lemon zest and parsley to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!

 

Step by step:


1. Preheat oven to 425ºFMake the dressing

2. Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the dressing at room temperature.Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don't roll around when you're slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through, is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.

3. Place the sliced potatoes on a jellyroll pan. Give the dressing a whisk and spoon 1 tablespoon of dressing over each potato.

4. Roll the potatoes around in the pan to coat them.

5. Put the pan in the middle of the preheated oven and bake for 45 minutes.Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes, until the potatoes are nicely browned on the outside.

6. Add the lemon zest and parsley to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato.

7. Serve and enjoy, passing extra dressing on the side!


Nutrition Information:

Quickview
298k Calories
8g Protein
0.42g Total Fat
68g Carbs
51% Health Score
Limit These
Calories
298k
15%

Fat
0.42g
1%

  Saturated Fat
0.11g
1%

Carbohydrates
68g
23%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
274mg
12%

Get Enough Of These
Protein
8g
16%

Vitamin B6
1mg
65%

Potassium
1566mg
45%

Vitamin C
28mg
35%

Manganese
0.62mg
31%

Magnesium
87mg
22%

Vitamin B1
0.32mg
21%

Phosphorus
208mg
21%

Fiber
5g
20%

Copper
0.39mg
20%

Vitamin B3
3mg
19%

Vitamin K
19µg
19%

Iron
3mg
18%

Folate
55µg
14%

Vitamin B5
1mg
11%

Vitamin B2
0.13mg
7%

Zinc
1mg
7%

Calcium
55mg
6%

Selenium
2µg
3%

Vitamin A
74IU
1%

covered percent of daily need
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