Hasselback Potatoes
Directions
- 1Place the potatoes on a chopping board and make a small cut to make them sit flat.
- 2Using chopsticks as a guide, slice the potatoes into thin slices, without cutting all the way through.
- 3Place the potatoes on a baking tray lined with parchment paper and drizzle with olive oil.
- 4Bake the potatoes in a preheated oven at 425°F for about 30 minutes.
- 5In a bowl, melt half a stick of butter, add a tablespoon of olive oil, a teaspoon of chopped thyme and a teaspoon of chopped rosemary. Mix well.
- 6After 30 minutes, take the potatoes from the oven and brush them with the herb butter mixture.
- 7Using a knife, gently separate the slices to ensure the herb butter mixture penetrates.
- 8Return to oven for 15-20 minutes.
- 9Once cooked, season with salt, black pepper, and drizzle with graza. Garnish with fresh parsley.
Ingredients
- 3 russet potatoes
- 1 drizzle olive oil
- 0.5 stick butter
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 heavy dose salt
- 1 black pepper
- 1 drizzle graza
- 1 fresh parsley
- 1 sour cream
- 1 chives
Equipment
knifechopping boardChopsticksbaking trayparchment paperovenspoonpastry brush
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