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Cheesy Hasselback Potatoes: Add shredded cheddar cheese or mozzarella to the sautéed vegetables or sprinkle it directly over the potatoes before baking for a cheesy twist.
Vegan Version: Omit the Parmesan cheese or substitute it with a vegan alternative. You can also use plant-based oil (like coconut oil) for sautéing the vegetables.
Spicy Version: Add a pinch of chili flakes or a diced jalapeño to the sautéed vegetables for a spicy kick.
Herb Infusion: For a more aromatic version, consider infusing the olive oil with fresh rosemary, thyme, or sage before drizzling it over the potatoes.
FAQ:
Can I use other types of potatoes for this recipe? Yes! While Russet or Yukon Gold potatoes are ideal for Hasselback potatoes, you can use any type of potato with a firm texture, like red potatoes or even sweet potatoes, for a different twist.
How do I make the potatoes more crispy? To get extra crispy potatoes, brush them with additional olive oil halfway through the baking process. You can also increase the oven temperature slightly for the last 10 minutes of baking.
Can I make this recipe ahead of time? Yes! You can prepare the potatoes and sautéed vegetables in advance. Store the potatoes and vegetables separately in the fridge. When ready to serve, reheat and assemble as directed.
What vegetables can I use instead of bell peppers and zucchini? Feel free to use vegetables like mushrooms, eggplant, broccoli, or even roasted cherry tomatoes. The choice of vegetables is very versatile in this recipe.
Can I make this dish in an air fryer? Absolutely! Air frying works great for Hasselback potatoes. Preheat your air fryer to 375°F (190°C) and cook the potatoes for about 25-30 minutes, flipping halfway through for even crispiness.
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