Hasselback Potatoes
×Category: Sides Ingredients | Type: Hotsides | Servings: 4 | By: The Mikey
Protein 6g • Carbs 45g (Fiber 5g) • Fat 18g • 350 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
This recipe for classic Hasselback Potatoes gets a twist with a cream cheese sauce to make everything more luxurious, plus everything seasoning.
Ingredients
- Russet Potatoes (Large): 4
- Extra-Virgin Olive Oil: 3 TBSP
- Garlic (Grated)
- Kosher Salt
- Black Pepper (Fresh, Ground)
- Cream Cheese (Softened): 4 TBSP
- Boiling Water: 1/4 Cup
- White Sesame Seeds: 1 TBSP
- Black Sesame Seeds: 1 TBSP
- Dried Onion Flakes: 1 TBSP
- Dried Minced Garlic: 1 TBSP
- Poppy Seeds: 1 TBSP
- Kosher Salt: 1 TSP
- Sriracha Or Hot Sauce (Optional)
- Diced Red Onions (Diced)
- Chives (Chopped, Fresh)
Instructions
- For the Hasselback Potatoes:
- Preheat the oven to 425°F.
- Wash and scrub the Russet Potatoes.
- Slice thin cuts into each potato, being careful not to cut all the way through.
- Drizzle the Extra-Virgin Olive Oil over the potatoes and season with Kosher Salt and Black Pepper.
- Bake the potatoes for 40-45 minutes, until crispy and cooked through.
- For the Cream Cheese Sauce:
- In a small saucepan, combine the Cream Cheese and Boiling Water over low heat, stirring until smooth.
- Season the sauce with White Sesame Seeds, Black Sesame Seeds, Dried Onion Flakes, Dried Minced Garlic, Poppy Seeds, Kosher Salt, and Sriracha or Hot Sauce to taste.
- Remove from heat and set aside.
- To Serve:
- Drizzle the Cream Cheese sauce over the cooked Hasselback Potatoes.
- Garnish with Diced Red Onions and Chives before serving.
Open this recipe in Recipe Gadget to save, organize, and cook it.