Caesar Hasselback Potatoes

Slice your potatoes into fans and serve your guests something fun and unique!

Potatoes are some of my favourite side dishes.  Whether it's a weeknight meal or camping trip, we'll always have some potatoes on hand.  It’s no wonder potatoes are so popular around the world.  They’re affordable, versatile and so nutritious!  One average sized potato provides a good dose of vitamin C and has more potassium than a banana!

Hasselback potatoes are simply your favourite baking potato such as russets, sliced into fans then baked until they're crispy on the outside while the inside stays soft and creamy. Typically when making hasselbacks you'll use melted butter but why not change things up and use Litehouse Caesar dressing!  The dressing achieves the same golden brown result and gives much more flavour with a nice blend of garlic and parmesan.  Once the potatoes are sliced your oven or bbq will do most of the work.  An occasional baste of Caesar dressing is all you'll need to do.

Caesar Hasselback Potatoes prep

Keep some toothpicks on hand in case you slice one of those potatoes too far.  No matter how many times I make hasselback potatoes, I always go to far at least once.  No need to panic, just use a toothpick or skewer to keep the pieces together while baking.  

Caesar Hasselback Potatoes

Serves 4-6
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Slice your potatoes into fans and serve your guests something fun and unique!

Ingredients

Russet potatoes
Salt and pepper to taste
Parmesan cheese
1/4 cup Litehouse Caesar Dressing
Instantly Fresh Parsley, to garnish

Directions

Preheat the oven to 400°. Scrub and dry the russet potatoes. Starting at one side of the potato, make thin cuts half way through.  Use a toothpick to secure the potato if a slice or two went too far. Place the potatoes in an oven safe dish and liberally sprinkle the potatoes with salt and pepper. Brush each potato with Caesar dressing and bake for an hour.  Baste with additional Caesar dressing half way through cook time. Top with grated parmesan cheese and parsley just before serving.


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