Tessa’s Recipe Rundown
Taste: Salty, earthy, cheesy, savory, and just like fall. Texture: The potatoes are tender inside, and slightly crisp at the edges while the topping is melting with cheese and crunchy. Ease: The hardest part is slicing the potatoes without going all the way through. A small, sharp, thin knife should do the trick. Appearance: Glorious. Pros: Fabulous spin on potatoes. Cons: Takes a long time to bake but the potatoes can be baked ahead of time to be stuffed, topped, and finished off in the oven later. Would I make this again? Yes.This post may contain affiliate links. Read our disclosure policy.
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 out on quality family time in order to sell people what is usually unnecessary crap. It seems to be getting worse as many stores (such as Target, Best Buy, and Macy’s) open their doors on midnight or as early as 8 or 9 p.m. Thanksgiving day instead of the once usual 6 a.m. That’s just ridiculous. Can we really call Thanksgiving a holiday when so many people have to go straight to work after eating their turkey while others get their wallets reading for shopping? Some employees are protesting such outrageous hours but I wonder if it will do any good. I have a part-time retail job but thankfully where I work doesn’t insist on outrageous Black Friday hours and I’ve actually managed to get time off to go visit my mom and brother in Denver! Most retail employees aren’t so lucky though. I know some people wouldn’t be able to afford typically high-priced items that are deeply discounted on Black Friday but I really hope that holidays remain holidays in the U.S. People deserve to relax (even then a day full of family and cooking isn’t always relaxing for everyone…) and instead we’ve turned holidays into an excuse to buy things. Don’t get me wrong, I love shopping as much as the next person, but this is just too much. I’m sorry for the rant but I just want to remind people to think about the person ringing them up at the register this Black Friday and whether or not that digital camera is worth thousands of people missing out on their holiday when they could be eating things like these insanely scrumptious hasselback potatoes!
Hasselback Potatoes with Prosciutto and Sage
Ingredients
- 12 small clean Yukon Gold potatoes
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 3 ounces prosciutto, chopped
- 1/2 cup grated Swiss cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon chopped fresh sage, plus extra sage leaves for garnish
Instructions
- Preheat the oven to 400°F.
- Place a potato on its flattest side on a cutting board. If your potato is too unstable, slice a thin piece off the bottom to prevent it from rolling. With a thin and sharp knife, cut slices into the potato, being careful not to cut all the way through. Repeat with remaining potatoes. Place potatoes in a rimmed baking dish and drizzle with olive oil and season with salt and pepper to taste. Bake for 1 hour, or until the potatoes are tender. Remove from the oven.
- Press prosciutto into potato slices (perfection isn’t necessary here). Mix together the cheese, breadcrumbs, and sage and sprinkle evenly over the potatoes. Bake for another 10 minutes, or until the topping is brown and crisp. Garnish with extra sage leaves before serving.
Great, thanks for sharing this blog article.Really looking forward to read more. Fantastic.
these sound good but i hate sage and suggestions for a replacement?
Whatever hearty herb you do like (rosemary, thyme, etc.) should work just fine!
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.
Yum – those look amazing. You photography is great
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.
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!
Love the addition of prosciutto in these – the best kind of comfort food!
THese look wonderful!