Reviews (1) Add Rating & Review 51 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 2 1 star values: 5 Martha Stewart Member Rating: 5 stars 11/08/2017 Love these potatoes !!!!
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Gallery Hasselback Potatoes Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 8
Ingredients Ingredient Checklist 8 medium Yukon Gold potatoes (about 2 pounds) 6 shallots, thinly sliced crosswise Kosher salt and freshly ground pepper 1/2 stick unsalted butter, room temperature, divided 2 tablespoons finely chopped fresh sage leaves
Cook’s Notes To prep ahead, bake through step 2. Let cool, cover, and refrigerate, up to 2 days. Let sit at room temperature 1 hour before proceeding as directed.
Gallery Hasselback Potatoes
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 8
Gallery
Hasselback Potatoes
Hasselback Potatoes
Hasselback Potatoes
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 45 mins
Servings: 8
prep: 30 mins
total: 1 hr 45 mins
prep:
30 mins
total:
1 hr 45 mins
Servings: 8
8
Ingredients
Ingredients
- 8 medium Yukon Gold potatoes (about 2 pounds) 6 shallots, thinly sliced crosswise Kosher salt and freshly ground pepper 1/2 stick unsalted butter, room temperature, divided 2 tablespoons finely chopped fresh sage leaves
Directions
Preheat oven to 375 degrees. Make deep cuts into each potato, 1/4 inch apart, without completely cutting through. Place shallots in each cut (using about half the shallots) and season with salt and pepper. Arrange potatoes, cut sides down, in a 9-by-13-inch baking dish; dot with 2 tablespoons butter. Scatter remaining shallots around potatoes.
Tightly cover dish with foil and bake until potatoes are tender, about 40 minutes, flipping halfway through.
Uncover and bake 15 minutes. Meanwhile, combine sage and remaining 2 tablespoons butter. Increase oven temperature to 450 degrees. Top potatoes with sage butter; scoop up loose shallots and divide among potatoes, then bake until golden and crisp, 10 to 15 minutes more.
Cook’s Notes To prep ahead, bake through step 2. Let cool, cover, and refrigerate, up to 2 days. Let sit at room temperature 1 hour before proceeding as directed.
Cook’s Notes
To prep ahead, bake through step 2. Let cool, cover, and refrigerate, up to 2 days. Let sit at room temperature 1 hour before proceeding as directed.
Reviews (1)
Add Rating & Review 51 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 2 1 star values: 5
Martha Stewart Member Rating: 5 stars 11/08/2017 Love these potatoes !!!!
Reviews (1)
Add Rating & Review 51 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 2 1 star values: 5
Add Rating & Review
51 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 2 1 star values: 5
51 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 2 1 star values: 5
51 Ratings 5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 2 1 star values: 5
5 star values: 11 4 star values: 15 3 star values: 18 2 star values: 2 1 star values: 5
Martha Stewart Member Rating: 5 stars 11/08/2017 Love these potatoes !!!!Martha Stewart Member
Rating: 5 stars 11/08/2017
Love these potatoes !!!!
Rating: 5 stars
All Reviews for Hasselback Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Hasselback Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
