a list of recipes > Hasselback Potatoes
Hasselback Potatoes
Ingredients:
- Several nice baking potatoes
- Olive Oil to coat roasting pan
Marinade ingredients:
- 2 tablespoons of Butter
- 2 tablespoons of Olive Oil
- 2 teaspoons of Rosemary ground to powder
- 1 teaspoon of Black Pepper freshly ground
- 1/4 teaspoon of Onion Powder
- 1/2 teaspoon of Garlic Powder
- 1/4 teaspoon of ground Sage powder
- 1 teaspoon of Salt
Preparation:
Slice a thin layer off one side of each Potato so they will sit flat on the
cutting board
Use spacer blocks on the front and rear edge of the Potato so that you may
cut a series of slices that remain connected at the base.
Place the Potatoes in a oiled pan and bake them at 350 degrees F for 20
minutes.
Melt the Butter and mix in all the marinade ingredients and set the mixture
aside while the Potatoes bake.
After the 20 minute interval remove the Potatoes from the oven. The slices
will have begun to pull away from each other. Brush the marinade on to the
Potatoes. Try to direct the marinade down in between the slices.
Return the Potatoes to the oven. Remove them at 15 minute intervals, each
time gathering the marinade from the bottom of the pan and brushing it back
over the Potatoes. Continue to repeat this every 15 minutes for a total of 1
- 1/2 hours.
Drain or pour off the excess marinade mixture and place the Potatoes back in
the oven to dry out. Let them bake an extra 20 minutes.
Remove the Potatoes from the oven and serve immediately or cool and store
for later use.
Try not to eat them all at once.