Hasselback Potatoes with Pistachios

Dinner, Kid-Friendly, Lunch, Snack, Vegetarian Diet
Perfect Pairings:
  • 8 Yukon gold potatoes
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • Fresh ground pepper
  • Garnish: chopped @keenanfarms no shell pistachios & dried parsley
  1. Preheat your oven to 425F.
  2. Slice potatoes many times 3/4 of the way through. This leaves room for the potato to hold the slices together.
  3. Combine olive oil, salt, pepper, garlic powder and paprika in a gallon ziplock bag. Shake to cover the potatoes fully. Save the bag.
  4. Place in the oven for 30 min.
  5. Take the potatoes out and baste with remaining olive oil mixture from the bag.
  6. Return to the oven for 15 minutes.
  7. Garnish with dried parsley and chopped pistachios.
  8. ENJOY!
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