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Mini Hasselback Potatoes

  • Prep 15 min
  • Total 60 min
  • Ingredients 6
  • Servings 10
  • Pinterest
    69
  • Save
    634
  • Print
    400
  • Facebook
    13

Enjoy these baked potatoes sprinkled with cheese and rosemary. Perfect appetizer to serve at Halloween. MORE+ LESS-

Ingredients

1 1/2
lb small unpeeled round yellow potatoes
1/4
cup olive oil
2
tablespoons chopped fresh rosemary leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
1
cup freshly grated Parmesan cheese

Steps

Hide Images
  • 1
    Heat oven to 425°F. Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray.
  • 2
    Gently scrub potatoes, but do not peel. Using sharp knife, make 6 to 8 cuts from top of each potato to within 1/4 inch of bottom, being careful not to cut through bottom. Place potatoes, cut side up, on pan. Drizzle with oil; sprinkle with rosemary, salt and pepper.
  • 3
    Bake uncovered 35 to 40 minutes or until potatoes are browned and tender. Sprinkle with cheese; bake 5 minutes longer.

Expert Tips

A good sharp paring knife and a steady hand make easy work of cutting and fanning these small potatoes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
136
% Daily Value
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
293mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
1g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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