Hasselback Potatoes
Want a fancy side tater dish that will impress? Try these Hasselback potatoes. A little bit of hassle, but so much flavour!
Hasselback Potatoes
Ingredients
- 4 Yukon Potatoes
- EVOO
- Sea Salt
- 1/2 rosemary sprig, chopped
- 1 tbsp Parmesan (optional, but is it ever optional?)
Instructions
- Preheat oven to 400F.
- Put a potato on a chopping board, flat side down. Get a pair of wooden chopsticks that will act as slicing guide-rails for your potato. Use a chef’s knife and make thin cuts right down to the chopsticks at about 3-4 mm intervals. Be careful towards the ends not to cut through all the way.
- Place potatoes on a lined baking sheet and drizzle some EVOO across the top of the potatoes so that it drips down in between the slices. Then, season the potatoes generously with salt, rosemary and Parmesan making sure to get all that good stuff in between the slices.
- Bake for 1h 30 min. After first hour, check up on them and feel free to add EVOO as the taters relax and fan out even more. Enjoy!
