These Parmesan & Pancetta Hasselback Potatoes are THE Thanksgiving side you’ve been searching for! Another Swedish classic that is never far from our holiday tables, this is a surefire winner. Slashing the potatoes evenly almost all the way through (check out our stories for a genius hack to avoid cutting them too far!) makes them super crispy, they’re flavor loaded with Parmesan, piled with crunchy pancetta bits and topped with a dollop of sour cream and a sprinkle of chives. Boom! Thanksgiving upgraded.
xoxo Donata
Ingredients
Serves 4-5 as a side
8 medium size potatoes (starchy varieties like Yukon Gold work best)
1 1/4 cup grated Parmesan
70 g thinly sliced pancetta
Extra virgin olive oil
2 tbsp chopped chives, divided
3/4 cup full fat sour cream, divided
1/4 teaspoon of granulated garlic
Flaky sea salt
Freshly ground pepper
Preparation
Preheat oven to 350 F (190 C).
Line a sheet pan with parchment paper and set aside.
Mix 1/2 cup of the sour cream with 1 tablespoon chives, 1 teaspoon salt, 1/4 teaspoon of granulated garlic and freshly ground pepper to taste. Set aside.
Place two wooden chopsticks about an inch (2,5 cm) apart on a cutting board. Tape them to the cutting board for extra anti-slip security.
Place a potato on top of the chopsticks and slice the potato thinly (making the slices about 3-4 mm apart), slicing until you feel your knife hit the chopsticks.
Repeat with the remaining potatoes.
Next, fan the potatoes out really gently with your fingertips and stuff a generous pinch of Parmesan in between each slice. Sprinkle the potato with salt and freshly ground pepper. Place on the sheet pan.
Repeat with the other potatoes. Spoon about a teaspoon of olive oil evenly on each potato, then place in the preheated oven.
While the potatoes are in the oven, cut the pancetta into small bits.
After about 30 minutes in the oven, remove the sheet pan and sprinkle pancetta on top of each potato.
Put back into the oven and bake for a further 15-20 minutes, until the pancetta is crispy.
When the potatoes are done, remove from the oven. Wait a few minutes for the potatoes to cool slightly, then top each one with a dollop of sour cream and a sprinkle of chopped chives.
Serve immediately with the prepared sour cream on the side.
