Pommes Hasselback

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May. 10, 2011


Russet potatoes 8 Medium , pounded
Butter/Margarine 6 Tablespoon , melted
Dried basil 1 Teaspoon , crushed
Salt 1/4 Teaspoon
Pepper 1/4 Teaspoon
Grated parmesan cheese 1/2 Cup (8 tbs)
Snipped parsley 1 Tablespoon



1. Preheat oven to 350°.

2. Peel the potatoes and cut lengthwise into thin slices to make the bottom of potato will be flat.

3. Keeping flat side down, introduce crosswise slits along potato’s length at ¼ inch distance, leaving aside ¼ inch bottom.


4. Take a 13x9x2-inch baking dish, grease it and assemble potatoes in it.

5. In a bowl to prepare basil, pepper, salt and melted butter mixture and apply generously on the sliced potatoes.

6. Keep in 350° oven and bake for 45 minutes or till potatoes turn just tender. Brush butter occasionally.

7. Raise oven temperature to 450° and now top the potatoes with Parmesan cheese sufficient enough to stuff the slits made.

8. Bake for 15 more minutes or till potatoes become golden brown.


9. Using a slotted spoon, transfer baked potatoes to a serving dish.


10. Top with parsley and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 234Calories from Fat 101

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 191 mg7.96%

Total Carbohydrates 28 g9.3%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet