Hasselback Potatoes
Servings
2Serving size
6 ounces potatoesThis recipe can easily be multiplied and keeps well, refrigerated, for 24-48 hours. Great hot or cold.
Ingredients
| 12 ounces Yukon gold potatoes (about 1 1/2 inches in diameter) |
| 1 tsp. Olive oil |
| 2/3 Tbsp. Unsalted butter |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Using a paring knife and working from one end of the potato, cut slices vertically to within about 1/4 inch of the bottom of the potato. Cut the slices about 1/16 of an inch apart.
Repeat for all of the potatoes.
Place the olive oil and butter on the cookie sheet.
After the butter has melted, spread the oil and butter evenly around the cookie sheet and place the potatoes, cut side up, on the cookie sheet.
Sprinkle the potatoes with salt and pepper.
Return to the oven and bake for 50 minutes, basting the top of the potatoes with the butter and olive oil every 7 to 10 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These are great, great potatoes.