Hasselback Potatoes – Oma's Fächerkartoffeln
Make these Fächerkartoffeln also known as Hasselback Potatoes using either regular or sweet potatoes. Not only do they taste amazing, but they look absolutely stunning. With so many ways to dress them, they go with just about anything!
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 serving-sized potatoes (baking variety, if possible)
- 2 tablespoons olive oil or melted butter
- salt and pepper
- 2 tablespoons dried breadcrumbs (optional)
- 2 tablespoons Parmesan cheese (optional)
Instructions
- 1
Preheat oven to 400°F.
- 2
Scrub potatoes well or peel them if desired.
- 3
Place the potato lengthwise on cutting board, with the flattest side down. Place chopsticks either side. Cut slices about ¼ inch apart, cutting down towards the chopsticks, but not all the way through the potato. The slices should stay together at the bottom.
- 4
Place the cut potato into cold water to keep it from discoloring.
- 5
Gently rinse each potato under cold running water, flexing to allow the slices to fan open. This will remove some of the starch that would keep the potatoes from fanning out while baking.
- 6
Place cut potatoes (slightly fanned open) onto a shallow baking sheet. Drizzle or brush with half the butter or oil. Sprinkle with salt and pepper. Bake about 45 minutes.
- 7
Remove from oven and brush with remaining butter or oil. Sprinkle with cheese and breadcrumbs if desired. Try to get some into the cuts between the slices. Return to oven and bake an additional 20 minutes or until golden brown and nicely roasted.