Description
Sliced Baked Potatoes, also known as Hasselback Potatoes, are thinly sliced and baked to crispy perfection, allowing seasoning and oil to seep into every crevice for maximum flavor.
Ingredients
- 4 medium Russet potatoes
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- 4 to 6 tablespoons olive oil
Instructions
- Wash and dry the potatoes thoroughly.
- Using a sharp knife, make thin slices across each potato without cutting all the way through, using chopsticks or wooden spoons as guides.
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the salt, black pepper, cayenne pepper, garlic powder, and paprika.
- Place the sliced potatoes on a parchment-lined baking tray.
- Spritz the potatoes with olive oil, ensuring some gets between the slices.
- Sprinkle the seasoning mixture evenly over the potatoes, letting some fall between the slices.
- Bake for 40 to 45 minutes, until golden brown and crispy on the edges.
- Remove from the oven and let cool slightly before serving.
Notes
- Use chopsticks or wooden spoons to avoid cutting through the potato.
- Add cheese, herbs, or bacon for variation.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10–15 minutes for best results.
Nutrition
- Serving Size: 1 potato
- Calories: 210
- Sugar: 1g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
