Hasselback potatoes looks impressive, they are crisp around the edges and tender in the middle with savory herbs and garlic butter. Serves 6
INGREDIENTS
- 6 medium potatoes Extra virgin olive oil
- Sea salt and freshly ground pepper
- Fresh sage leaves
- Garlic butter, melted
- Fresh parsley for serving
- Red pepper flakes for serving
INSTRUCTIONS
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both long sides. Use a sharp knife to cut the potato crosswise into 1/8th inch slices, stopping hen the knife reaches the butter knives or chopsticks., so the potato stays intact at the bottom. Repeat with remaining potatoes.
- Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, trying to get the oil and seasonings in between the potato slices. Slide a sage leaf into each of the cracks between the slices. Drizzle with a little more olive oil and bake for 50 minutes.
- Remove the potatoes from the oven and brush with garlic butter. Roast for another 25 minutes, or until potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and to with parsley and red pepper flakes. Serve with garlic butter on the side.
Bon Appetit 😋
