Wednesday, February 29, 2012

Parsley, Chili, Garlic, And Lemon Hasselback Potatoes


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

Ingredients

6 Medium Yukon Gold Potatoes, scrubbed
3 to 4 Tbsp Parsley, Chili, Garlic, and Lemon Butter, softened at room temperature
Sea Salt
Freshly Ground Black Pepper

Method

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.

Author

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6 comments:

  1. Yummy!!! I wish I could eat that right now!

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  2. Your food is always fantastic and spot on. Love the pix too. Great job! you're an inspiration for me and the rest of the food bloggers (I'm sure). Well, me any ways! Cheers!

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  3. @cookedbyanangel: Thanks for your support and compliments :-)

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  4. Yes! I love this, it's not hard to prepare, I always bake them together when I roast my chicken :)

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  5. Looks delicious, and I love the Hasselback method.
    Thank you!

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  6. These potatoes are adorable; so cute and look pretty easy to make. Thanks for sharing; I think I'll try these out next week with sweet potatoes! Just found out you'll be at the Dole Conference, too and I'm so excited to meet you!
    Have a great weekend.

    ReplyDelete

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