Jan 7, 2016

Baby Yukon Gold Parmesan Hasselback Potatoes with Herbes de Provence

Baby Yukon Gold Parmesan Hasselback Potatoes with Herbes de Provence

These Baby Yukon Gold Parmesan Hasselback Potatoes with Herbes de Provence are ridiculous, in a very good way. Mr. Kitchen, Irish born and a total potato lover, absolutely loved them.

Evidently, Hasselback potatoes originated in the 16th century in a restaurant in Stockholm, and are not named for a former Seattle Seahawks quarterback. I had no idea!


Baby Yukon Gold Parmesan Hasselback Potatoes with Herbes de Provence

I'm tardy to the Hasselback potato party. I've been pinning various versions of Hasselback potatoes from the interwebs for years but have never actually made them.... until now!

I picked up a two pound bag of these baby gold potatoes, thinking I might make these mini twice baked potato appetizers. It's one of my most popular recipes, but it's a post from 2012, and I wanted to take some updated photos. Plus, they're amazingly delicious.

Instead, these Hasselbacks happened!

Baby Yukon Gold Parmesan Hasselback Potatoes with Herbes de Provence


The Baby Gold potatoes are so creamy and buttery, and are just perfect for these little potatoes.

To season these potatoes, I used a mixture of melted butter and olive oil, a sprinkling of herbes de Provence, and some freshly grated Parmesan cheese along with salt and pepper. These were amazing, and super easy.

We had them as a side to roast beef. Can you imagine presenting your guests with a plate filled with roast beef, a salad, and these cute little potatoes? I'm pretty sure they would love you for it.

Baby Yukon Gold Parmesan Hasselback Potatoes with Herbes de Provence


Ingredients

  • 2 pounds baby Yukon Gold potatoes
  • 1/3 cup melted butter
  • 1/3 cup olive oil
  • salt and pepper to taste
  • herbes de Provence to taste
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees F. Wash the potatoes and mix the melted butter and olive oil.
  2. Slice off a small amount off the bottom so that the potato won't roll around on the baking sheet.
  3. Using a sharp knife, slice the potatoes very thinly, but don't slice them all the way through. Place the potato on a half sheet pan, and brush it with the butter and olive oil mixture. Repeat with the rest of the potatoes.
  4. Sprinkle the potatoes with salt, pepper, and herbes de Provence.
  5. Bake the potatoes for 10 minutes, remove the pan from the oven, and brush the potatoes again with the butter and olive oil. Place the pan back in the oven.
  6. After 10 minutes, brush the potatoes again with the butter and olive oil and bake another 10 minutes.
  7. Remove the pan from the oven, brush the potatoes again with the butter and olive oil, and sprinkle the potatoes with all of the Parmesan. Place the pan back in the oven, and bake 10 minutes more.
  8. Serve immediately. Any leftovers are also wonderful reheated.
Yield: 6 to 8 servings
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 40 mins.
Total time: 60 mins.

21 comments:

  1. Your hasselbacks (quarterbacks - sound the same - ha ha ) look delish!! They have been on my "to make" list for the longest time. One day - maybe. ;)

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    1. Right? Lol! They've been on my to make list forever! The herbes de Provence make them exceptionally good. =)

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  2. Oh I bet these are heavenly! Especially with the flavor from the Herbs de Provence! :) Yum.

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    1. The herbs de Provence do make them heavenly!

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  3. Hi Karen, oh these little cuties look delicious, love how you flavored them. Happy New Year!

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  4. Glad to know I am not the only one who buys something with a specific recipe in mind, and then makes another... ;-)

    I call that gastronomic flexibility, and I'm using that as a compliment. To both of us!

    I also have Hasselbacks on my list to make - for years! not sure what's taking me so long (sigh)

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    1. Love that. "Gastronomic flexibility." Just another excuse to buy more of these cute baby golds.

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  5. I'm pretty sure I'd love the potatoes and the entire roast dinner. YUMMY!!

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  6. I have never eaten or made hassleback potatoes, but you have convinced me to try and I will. They look amazing.

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    1. Thanks Rose. Took me forever to try these. Everything is better as a mini!

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  7. These look delicious. I used to make these all the time a few years back. Thanks for reminding me to make them again. Yours look amazing.

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    1. I'd never tried them before. Thanks Tina!

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  8. I've tried hasselback potatoes before but they've never come out looking THIS good. Will have to give it another go with your recipe!

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  9. I'm going to need to try this recipe! I've never made Hasselback potatoes before. Your pics are so amazing I am inspired to try them!

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  10. I love cooking potatoes like this but have to try your Parmesan cheese addition it will give the most wonderful salty sweet addition.

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    Replies
    1. The Parm and the herbes make these potatoes so delicious.

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  11. Oh these look SO good. I am always looking for new recipes to add herbes de Provence to! It's such an under used spice!

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    1. Agreed! I'm always looking for recipes for them too.

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I love comments and questions and read every one of them.