Hasselback Potatoes
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
458
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,921 mg | (48 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms potatoes (each approximately 85-115 grams)
- 2 Tbsps melted butter
- Sea salt
- bay leaves (one for each potato)
- 4 tsps breadcrumbs
- 4 tsps grated Parmesan
Preparation steps
1.
Preheat oven to 220°C (approximately 425°F). Peel potatoes and cut a thin strip from the bottom of each potato so they sit squarely without rolling. Place a chopstick on either side of the a potato and cut the potato into thin strips widthwise. Be careful to not cut all the way through the potato. The chopsticks will help with this and help even the depth of the slice.
2.
Coat a baking dish with butter and place potatoes inside. Tuck a bay leaf inside the middle slices of each potato. Sprinkle with salt and bake for about 40 minutes. Mix together Parmesan and breadcrumbs. When potatoes are soft, remove from oven and sprinkle with the Parmesan mixture. Bake for another 10 minutes. Serve immediately.
