Hasselback Potatoes
Ready in : 60 mins
Hasselback Potatoes is a gluten free, lacto ovo vegetarian, and fodmap friendly recipe with 4 servings. This side dish has 292 calories, 5g of protein, and 15g of fat per serving. For 61 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Foodista requires potatoes, oil, butter, and salt and pepper. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 45%, this dish is good.
Ingredients
potatoes
4
oil
4 tbsp
butter
4 tbsp
herbs
4 servings
salt and pepper
4 servings
Cooking in Steps
-
1Wash the potatoes, peel if you like.
potato
-
2Place each one on a spoon fitting the spud best in size I used large serving spoon.With a very sharp knife, make incisions almost to the bottom of the potato but making sure the base is intact, about 2mm apart.Season all over with salt and pepper.
salt and pepper
potato
knife -
3Heat an ovenproof tray on the hob, melt 2 tbsp butter and 4 tbsp oil and add potatoes, sliced side down, when hot.Fry for a minute, then turn them over, baste with the frying oil and butter and put in the oven preheated to 200C/400F/gas mark
vegetable oil
potato
butter
cooking oil
oven -
4Bake for 40 minutes to 1 hour, depending on the size.In the meantime, mix fresh minced herbs into 2 tbsp softened butter and after the first stage of baking baste the potatoes with the herby butter. You can use any herbs you like, rosemary is an especially great choice.Return them to the oven for another 10-20 minutes (based on size!), check if ready by squashing them gently or pricking with a sharp knife and serve immediately.
potato
rosemary
butter
herbs
oven
knife
