One of my favorite ways to roast whole potatoes is the Hasselback method. I think many of you would agree, right? Anyway, if you are like me, do try making this Parsley, Chili, Garlic, and Lemon Hasselback Potatoes next time. :-)
Parsley, Chili, Garlic, And Lemon Hasselback Potatoes
6 Medium Yukon Gold Potatoes, scrubbed
3 to 4 Tbsp Parsley, Chili, Garlic, and Lemon Butter, softened at room temperature
Freshly Ground Black Pepper
Preheat the oven to 220˚C (425˚F).
Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.
Arrange the potatoes in a lightly oiled baking tray. Brush the top of each potatoes with flavored butter, and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.