Baked Parmesan Hasselback Potatoes with herbs and garlic
Baked Parmesan Hasselback Potatoes with herbs and garlic-Crispy from the outside and buttery tender inside
Servings 5 Servings
- 5 Potatoes Large Flattish potatoes. Russet Potatoes are ideal
- ½ Cup Parmesan Grated
- ¼ Cup Bread Crumbs
- 3 tablespoon Butter -Melted
- 1 teaspoon Mixed Dried Herbs
- 1 teaspoon Minced Garlic or Garlic Powder
- Salt To taste
Cut the Potatoes using a sharp knife as shown in the picture.Sprinkle a pinch salt from the top on each potato.
Mix the herbs, garlic, parmesan and bread crumbs.Keep in a bowl.
Brush the potatoes generously with butter.Make sure some butter goes inside too.
Dip the buttered potato in the parm-bread crumbs mix.
Bake at 220 C or 430 F for 30-40 min till the tops are golden and a knife slides through the potato.
Sodium: 267mg | Calcium: 156mg | Vitamin C: 42mg | Vitamin A: 292IU | Sugar: 2g | Fiber: 5g | Potassium: 919mg | Cholesterol: 25mg | Calories: 285kcal | Trans Fat: 1g | Saturated Fat: 6g | Fat: 10g | Protein: 9g | Carbohydrates: 41g | Iron: 2mg