Hasselback PEI Potatoes
Hasselback PEI Potatoes

A flavourful and attractive way to pair PEI Potatoes with your steak or other grilled meat!

Prep Time & Yield

Serves 2

2 medium PEI Russet Potatoes
2 tbsp (30 ml) Butter, melted
1/2 cup (125 ml) Chicken or Vegetable Stock
1 Garlic Clove, sliced
2 sprigs Fresh Thyme, removed from stems
to taste Salt & Pepper
as desired Cheddar or Parmesan Cheese
as desired Bread Crumbs




  1. Preheat oven to 400oF.
  2. Gently scrub potatoes to remove dirt and loose skin.
  3. Place two wooden spoons horizontally on a cutting board and put one potato in between the handles of the spoons. The wooden spoon will act as a guide as you slice the potatoes.
  4. Hold the spoons and potato and make slits ¼– inch apart across each potato. The spoons should only allow the knife to go two-thirds of the way through the potato – leaving the bottom intact. Rotate potato 180 degrees to slice the second half. Repeat for second potato.
  5. Place a slice of garlic in every few slits of the potato.
  6. Brush the potatoes with the melted butter, sprinkle with thyme and season with salt & pepper.    
  7. Place potatoes into an oven-safe baking dish and add chicken or vegetable stock. Cook, basting often for 50-60 minutes or until tender. 
  8. Sprinkle potatoes with cheddar or parmesan cheese and bread crumbs and heat just until cheese is melted .

Chef’s Tip:

  • Fresh thyme can be replaced with 1 tsp of dried thyme


Nutritional Information