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HASSELBACK POTATOES

Hasselback Potatoes

Serves: 4     

Ingredients:

4 medium yellow potatoes – peeled, halved lengthwise

3 tablespoons extra virgin olive oil

Topping:
½ cup (120 ml) white breadcrumbs
3 tablespoons Parmesan cheese – finely grated
1 teaspoon paprika
½ teaspoon salt

Method:

  1. Set the oven to 450 F (220 C).
  2. Line a baking pan with foil.
  3. Oil the foil.
  4. Set the flat side of a potato half on a chopping board.
  5. Arrange 2 chopsticks, one on each side of the potato.
  6. Thinly slice across the potato. (Chopsticks will stop the knife from cutting right through the potato.)
  7. Repeat with the remaining potato halves.
  8. Set the potatoes flat side down on the baking pan.
  9. Drizzle the oil over the potatoes.
  10. Combine the topping ingredients.
  11. One at a time, bend the potatoes to separate the slices and dip into the crumb topping.
  12. Return the potato to the baking pan, and repeat with the other halves.
  13. Sprinkle any remaining topping over the potatoes.
  14. Cover the baking pan with foil.
  15. Bake for 30 minutes.
  16. Remove foil.
  17. Bake for a further 30 minutes until golden brown.