Parmesan and Garlic Hasselback Potatoes
Inspired by techniques from Serious Eats and NYT Cooking.
These hasselback potatoes follow the classic fanned-and-roasted method, with thin slices of garlic tucked in partway through and a finish of melted Parmesan for the last 10 minutes, using a little less oil and salt than the original version.
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Method
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EU nutrition claims
- Low sugars: 1.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 94 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- baking tray lined with baking paper
- 2 chopsticks or wooden spoon handles
- sharp knife
- small bowl
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 248 kcal |
| Protein | 7 g |
| Carbohydrate | 28.1 g |
| of which sugars | 1 g |
| of which free sugars | 0 g |
| Fat | 12.6 g |
| of which saturates | 5.7 g |
| Fibre | 2.1 g |
| Salt | 0.91 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
