Settle down and relax because these Hasselback Potatoes are hassle free and can be included in any meal.
- 8 large firm boiling potatoes
- 100 g butter
- 3 tablespoons of olive oil
- salt, pepper
To taste :
- Fresh herbs or pesto
- or 30 g grated cheese e.g. Parmesan
- or bacon cubes
- or whatever you like
Preheat the oven to 220° C. Peel the potatoes (or wash them if you use potatoes with their skins). Cut the potatoes in a fan shape, into approx. 1 mm thick slices. Do not cut all the way down. You can put the potatoes between two cutting boards or between 2 chopsticks, in order not to cut all the way down. Use a brush to coat all the slices with melted butter or herb butter. Season with salt and pepper and bake in an oven for 30 minutes in a fireproof dish. The heat will open the segments. After 30 minutes, drizzle some oil on the potatoes and sprinkle with cheese and bacon cubes as you like and bake for another 10-20 minutes. Depending on the size of the potatoes, they take between 40 and 50 minutes to cook.
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