The Best Seasoned Hasselback Potatoes
Seasoned Hasselback potatoes as a side dish will add some fun to any meal.
Servings: 4 Servings
Ingredients
- 4 Medium Russet potatoes
- 4-6 Tbsp butter or non-dairy substitute, melted
- 2 Fresh garlic cloves ~ minced ~ optional. Omit for Low FODMAP
- 1+ 1/2 Tbsp Fresh rosemary ~ optional
- 2 Tbsp McCormick Montreal Steak Seasoning ~ Low FODMAP if needed Fody Steak Seasoning
- 2 Tbsp Traeger Blackened Saskatchewan Rub Garlic & Signature Spices ~ omit for Low FODMAP
Instructions
- Preheat oven to 375 degrees F.
- Wash and dry potatoes.
- Make 1/4" slices across the long side of the potato—slice 2/3 of the way through, not all the way through.
- Place potatoes on a baking sheet and brush over the cut edges with half of the melted butter.
- Sprinkle any or all of the listed seasonings over the potato and gently between the slices.
- Bake for 45 minutes uncovered. If you prefer the potatoes to be soft on top instead of crunchy, then you will need to cover or wrap them with foil.
- Remove the potatoes from the oven and drizzle more melted butter over them.
- Return the potatoes to the oven and cook for 35 minutes, or until the insides are fork-tender.
- The top of the potato will be crunchy, firm, and scrumptious.