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Crispy Hasselback Potatoes


Crispy Hasselback Potatoes


6 Yukon Gold potatoes (3-4 inches long)


Preheat the oven to 425°F and place on a baking sheet. Mix oil, garlic, herbs and salt in a small bowl. Put aside.
Place two sticks on each side of the potato. Using a sharp knife, cut ⅛-¼ inch slices about ¼ inch below the potatoes. Bottles should stop the iron on high.
Using a silicone spatula, brush the potatoes with the butter mixture, making sure to gently open the slices and drizzle the butter between them. Finally, wash the top and sides thoroughly.
Bake on the prepared baking sheet for 50-65 minutes or until golden brown around the edges and darkened in the center.
Enjoy! ❤️

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