Hasselback Potatoes with Prosciutto and Sage

Yield: Serves 6

Tessa Arias Thanksgiving marks the beginning of retail world chaos. Between Black Friday, Cyber Monday, and regular holiday shopping, millions of dollars are spent and thousands of employees are forced to miss...

8 Responses to “Hasselback Potatoes with Prosciutto and Sage”

  1. #
    Blog is the New Black — November 19, 2012 at 4:32 am

    THese look wonderful!

  2. #
    Tracey — November 19, 2012 at 7:09 am

    Love the addition of prosciutto in these – the best kind of comfort food!

  3. #
    Rachel Cooks — November 19, 2012 at 7:09 am

    Love your thoughts about Black Friday–agreed! I like that for some people, they go with their family and it is part of the Thanksgiving tradition. But they should be fun memories not stressed out, trampling people memories.

    Potatoes look amazing! Love this take on hasselbacks!

  4. #
    Ilene — November 19, 2012 at 3:04 pm

    If you put a small dowel on each side of the potato and then cut, the dowels will prevent you from cutting all the way through the potatoes.

  5. #
    Debra — December 8, 2012 at 2:42 pm

    Yum – those look amazing. You photography is great

  6. #
    Eric Troy — March 21, 2014 at 7:38 am

    Looks fantastic. I wrote a small post that basically defines what Hasselback potatoes are, and I included a basic recipe. I’ll link this in that article for an example of an awesome variation. A quick tip on slicing the potatoes without going all the way through. Place the potato in the “bowl” of a large metal spoon. Then, just cut down to the edges of the spoon and they will act as a depth gauge. But, of course, it’s not that difficult if you’re just careful.

  7. #
    alicia88 — November 19, 2015 at 9:46 am

    these sound good but i hate sage and suggestions for a replacement?

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      Tessa — November 19, 2015 at 2:02 pm

      Whatever hearty herb you do like (rosemary, thyme, etc.) should work just fine!

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