Hassleback Potatoes

By: Instant Culinary Team

Hassleback Potatoes
cuisine icon Course
Dinner, Lunch, Side Dish
cuisine icon Cooking Technique
Roast
cuisine icon Notes
["Chef`s Note: Cooking time may change depending on the size and type of potatoes used in the recipe. Check in the last minute and extend time if necessary."]
cuisine icon Keywords
6 servings, butter, cheese slices, chopped, cook 25 min, dinner, large, lunch, melted, minced or pressed, olive oil, or green onion, paprika, potatoes, prep 5 min, roast, salt, side dish, thyme, washed

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
6 Servings
Ingredients
  • 3 potatoes large, washed
  • 1 garlic clove minced or pressed
  • 3 tbsp butter, melted
  • 2.2 oz cheddar cheese slices
  • 1 tsp thyme, chopped
  • ½ tsp paprika
  • 1 tbsp olive oil
  • 2 tsp salt
  • ¼ cup chives or green onion
Instructions
  • Place a potato on a cutting board. Place two chopsticks on two sides of the potato lengthwise. With a sharp knife, cut potatoes into thin slices leaving ¼ inch at the bottom unsliced. Chopsticks will help prevent cutting potatoes completely in the middle parts.
  • Mix, garlic, thyme, butter, olive oil, salt, black pepper and paprika in a medium-sized bowl.
  • Coat potatoes with the spice-oil mixture. Marinade between the slices as much as possible. Using a brush would help with even coating. Keep remaining marinade aside for basting.
  • Select Roast, set the temperature to 355°F/179.44 °C and time to 25 Minutes. Press Start.
  • When the unit is hot, place potatoes on the air frying plate, sliced side up. Close the basket.
  • When 8 Minutes left for cooking, open the basket, and insert cheese in between some of the slices.
  • Brush top and sides of the potatoes with the remaining marinade.
  • Close the basket.
  • Hasselback potatoes will be ready when potatoes and cheese are nicely browned.
  • Top green onion.
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