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3 cheese hassleback potatoes

(1 rating)
AnthonyNicometi avatar
Recipe by
Anthony Nicometi Jr
@AnthonyNicometi
Cheektowaga, NY

I was watching the Best thing I ever ate. And Seen Chef Robert Irvine make these. Being a Cheese addict, I knew I had too try these, But Substitute the Cheese, and tweek the process a little bit. And this were honestly some of the best potatoes I have ever eaten! ____________________________________ The Cheeses can be substituted to your taste :)

(1 rating)
yield 2 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For 3 cheese hassleback potatoes

  • 2
    large russet poatoes
  • 1 c
    shredded sharp cheddar cheese
  • 1 c
    shredded mozzarella & provolone cheese blend
  • 1 c
    shredded colby jack
  • 1 1/2 stick
    butter
  • 1/2 Tbsp
    fresh parsley
  • water
  • 2 Tbsp
    lemon juice

How To Make 3 cheese hassleback potatoes

  • 1
    Peel Potatoes, and submerge into a Bowl full of water with the 2 tbs of Lemon Juice. allow to soak for 5 mins.
  • 2
    Take out of the water and pat dry with a paper towel. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create even slices, so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.
  • 3
    Melt Stick & 1/2 of butter in small saucepan, Add Parsley and Soak potatoes in the butter, Spoon butter overtop making sure to get the butter into each slice of the potato
  • 4
    Place the potatoes on a greased baking sheet and bake for 40 minutes. Spooning over the remaining butter in the pan over the potatoes every 10 minute
  • 5
    after 40 mins, remove potatoes, and Sprinkle with all the cheese, and put back in the oven for 10 mins, until cheese is slightly brown and potato is crispy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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