Hasselback Potatoes Recipe

Instructions

1. Wash and dry potatoes.
2. Insert a wooden skewer lengthwise through the potato, near to the bottom. This will prevent from slicing through the potato all the way.
3. Lay the potato flat with the skewer at the bottom and make medium thin parallel cuts down to the skewer, about 3 mm – 0,1 inch apart.
4. Remove the skewer and place the potato on a large bowl.
5. Repeat for every potato. Every potato will be cut in slices leaving unsliced 6mm - ¼ inch at the bottom.
6. In a small saucepan place Butter, Extra Virgin Olive Oil, a clove of garlic, fresh rosemary and thyme sprig and two pinches of salt.
7. Heat over low-medium heat and let simmer for about 4 minutes (don’t burn the garlic).
8. Pour over the potatoes and evenly coat them.
9. Place them on baking tray lined with parchment paper.
10. Season with salt and freshly ground Balck Pepper.
11. Bake in preheated oven at 200°C – 390°F for about 25 minutes, then brush them with the remaining butter mix and bake again until browned and crispy (about 15 minutes).
12. Sprinkle with freshly chopped parsley and serve immediately with Ranch Sauce (optional) or your favourite deep sauce.