Hasselback Potatoes
Ingredients
The potatoes
-
6
medium
Yukon Gold potatoes
The seasoning
-
to taste
sea salt
-
to taste
freshly ground black pepper
-
1
recipe
Garlic Butter, melted
-
fresh
sage leaves
-
extra-virgin
olive oil
For serving
-
fresh
parsley
-
to taste
red pepper flakes
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Using butter knives or chopsticks as guides, cut the potatoes crosswise into ⅛-inch-thick slices, stopping before cutting through the bottom.
- Place the potatoes on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper, ensuring the oil gets between the slices.
- Insert sage leaves into the cracks between the potato slices and drizzle with more olive oil.
- Roast the potatoes for 50 minutes.
- Remove the potatoes, brush with garlic butter, and roast for another 25 minutes until tender and crisp.
- Season to taste with salt and pepper, and top with parsley and red pepper flakes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
20mg
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