Cut accordion-style, these oven-baked potatoes look elegant but are super easy to make. They are golden brown and crispy on the outside, tender on the inside, and full of creamy, buttery flavor.
8 to 10tablespoonsBoursin cheeseabout one 5.2-ounce package
salt
black pepper
1tablespoonfresh parsleyminced
Instructions
Rinse the potatoes and soak them in a bowl of cold salt water while you preheat the oven to 400 F and finely chop the fresh parsley.
Rinse the potatoes in cold water, gently scrubbing with your fingers to remove any remaining dirt or debris.
Cut the potatoes Hasselback style. The best way to do this is to place each potato between two cutting boards. See additional tips and tricks in “How to Cut Hasselback Potatoes” above.
Arrange the Hasselback-sliced potatoes on a rimmed baking sheet and drizzle the melted butter on top. Use a pastry brush to work the melted butter into the thin slices of potato.
Season with salt and pepper to taste.
Bake for 30 minutes.
Remove the potatoes from the oven and equally divide the Boursin cheese among the potatoes, spreading the soft cheese on each vegetable.
Place the baking dish back in the oven for another 30 minutes or until the potatoes are golden and slightly crispy.