Hasselback Roasted Potato
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
60 mins
Total Time:
75 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
potatoes
3 tbsp
olive oil
1 tsp
salt
1 tsp
black pepper
1 tsp
garlic powder
1 tsp
paprika
2 tbsp
parmesan cheese
2 tbsp
fresh parsley
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Wash the potatoes and pat them dry.
Step 3
Slice the potatoes thinly, but not all the way through. Place them on a baking sheet.
Step 4
Drizzle olive oil over the potatoes and sprinkle with salt, black pepper, garlic powder, and paprika.
Step 5
Bake the potatoes in the preheated oven for 50-60 minutes, or until crispy and golden brown.
Step 6
Remove the potatoes from the oven and sprinkle with grated Parmesan cheese and fresh parsley.
Step 7
Serve hot as a side dish or appetizer.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
35 g
(140
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.0882 IU | 0.01% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2205 g | 0.16% |
| Carbohydrates | 1.5435 g | 0.31% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.0441 g | 0% |
| Protein | 0.1764 g | 0.21% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 35.28 mg | 7.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0441 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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