Skillet Fried Potatoes ~ Hasselback Potatoes Main Meal
Skillet Fried Potatoes ~ Hasselback Potatoes
I am pretty sure these Skillet Fried Potatoes are also called, Hasselback Potatoes. I ran across this recipe as I was looking for something to do with fried potatoes besides the traditional way of slicing and frying them.
Now I love fried potatoes and especially with onions added t o them while frying! I am always looking to add something to the dish while it is still in the skillet! I really like the taste of things after they simmer in the skillet with other items! The flavors always compliment on another!
Now, This Hasselback or Skillet Fried Potatoes are a very easy recipe and that is one of the things I really liked about it! Very simple and very tasty. You can add onions if you want to so it is to your taste!
The recipe is as follows. This can be altered to your liking as far as ingredients are concerned. Mix and match to get a great taste.
Table of Contents
Ingredients for: Skillet Fried Potatoes / Hasselback
- Olive oil
- 6 to 7 large regular or red potatoes
- 5 to 6 garlic cloves, peeled and minced ( You can also use Garlic Powder toward the end of cooking to taste)
- 1 teaspoon Italian seasoning (Optional)
- Salt and pepper to taste
- ½ cup butter, cubed
- ¼ cup Parmesan cheese, shredded (Optional, you can use cheese of your choice.
Check out this KitchenAid Classic Mandoline Slicer for a great way to keep your potatoes uniform!
Instructions for: Skillet Fried Potatoes / Hasselback
- Brush bottom and sides of a Cast Iron Skillet with olive oil. (We used a #8 Skillet)
- Using a sharp knife or a mandoline, slice the potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet. (We used 5 – 6 regular sized potatoes)
Sprinkle garlic and Italian seasoning on top of potatoes.
Season with salt and pepper to taste.
Dot potatoes with butter.
Cover skillet with foil and bake in a 375 F oven for about 1 hour or until potatoes are tender.
Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp. (We used the Parmesan cheese found in the shakers instead of the shredded cheese. This works well also.)
We cut our potatoes approx. ¼” thick. You can cut them as thick as you desire or as thin! The thinner they are makes them crispier.
I found this recipe over at: Onion Rings and Things
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