Recipe

Hasselback Potatoes (hasselbackspotatis) Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350 Fahrenheit.
Step #2 Cut thin, cross-length slices three quarters of the way into each potato, & eighth of an inch apart (or as close as you can), being careful not to cut all the way through.
Step #3 Place in bowl of cold water to prevent discoloring.
Step #4 Set aside.
Step #5 To prepare the topping, & let simmer until garlic is soft, in small saucepan heat 1/2 c olive oil over low heat/flame, add garlic, about 15-20 mins.
Step #6 Drain & set aside 1 tbsp of oil.
Step #7 Combine garlic, parsley, bread crumbs, lemon zest, butter & salt & pepper.
Step #8 (Reserving lemon juice for later.
Step #9 ).
Step #10 Remove potatoes from water & pat dry with paper towels.
Step #11 In small baking dish, place potatoes cut side up.
Step #12 Divide bread-crumb mixture evenly over potatoes, & press carefully into cuts using your fingertips.
Step #13 Bake until potatoes are soft & browned on top, about 45 mins.
Step #14 If the topping starts to burn before potatoes are done, cover loosely with aluminum foil wrap.
Step #15 While potatoes are baking prepare the vinaigrette by whisking 1 tbsp of reserved oil into lemon juice & season this with salt & pepper.
Step #16 Spoon a small amount of vinaigrette onto each potato.
Enjoy the Hasselback Potatoes (Hasselbackspotatis) recipe