Ingredientes para Hasselback Potatoes Hasselbackspotatis
- Russet Baking Potatoes
- 1 tablespoon olive oil
- Garlic Cloves
- Dry Breadcrumbs
- Lemon, Juice And Zest Of
- Fresh Flat Leaf Parsley
- 2 tablespoons butter, melted
- Salt And Pepper
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Cómo preparar Hasselback Potatoes Hasselbackspotatis
- Preheat oven to 350°F (175°C).
- Wash and dry 2 large russet potatoes. Carefully slice potatoes thinly, ¾ of the way through, spacing slices about ⅛ inch apart. Be careful not to cut all the way through.
- Submerge potatoes in a bowl of cold water to prevent browning. Set aside for at least 15 minutes.
- While potatoes soak, prepare the garlic oil: In a small saucepan, heat 1 tablespoon of olive oil over low heat. Add 4 cloves of minced garlic and simmer for 15-20 minutes, or until soft and fragrant.
- Remove garlic from oil; reserve 1 tablespoon of the garlic-infused oil.
- In a medium bowl, combine the cooked garlic, ½ cup breadcrumbs, zest of 1 lemon, 2 tablespoons chopped fresh parsley, 2 tablespoons melted butter, salt, and pepper to taste.
- Remove potatoes from water and gently pat dry with paper towels.
- Place potatoes cut-side up in a lightly greased baking dish.
- Evenly distribute the breadcrumb mixture over the potatoes, pressing gently into the slits.
- Bake for 45-60 minutes, or until potatoes are tender and golden brown. If the topping starts to brown too quickly, loosely cover with aluminum foil.
- While potatoes bake, prepare the vinaigrette: Whisk together 1 tablespoon of reserved garlic-infused olive oil, 2 tablespoons lemon juice, salt, and pepper to taste.
- Once potatoes are cooked, drizzle with vinaigrette and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
12g
Fat
9g
Carbs
18g
