Garlic-Roasted Hasselback Potatoes
Recipe - Frankston #713
Garlic-Roasted Hasselback Potatoes
00
Cook Time90 Minutes
Ingredients
4 large Yukon gold potatoes
6 cloves garlic
2 tablespoons fresh Italian parsley
1/2 teaspoon flake sea salt
1/2 teaspoon cracked black pepper
1/4 cup extra virgin olive oil
4 tablespoons butter, room temperature
1 tablespoon lemon juice
1/4 cup Parmigiano Reggiano cheese, grated
Directions
- Preheat oven to 375 degrees. Cut narrow slits across the potatoes leaving the bottom of the potato intact. Be careful not to cut all the way through.
- On a cutting board, cut the garlic and parsley together. Add the salt and pepper and chop fine.
- Place the mixture in a bowl and stir in the olive oil, butter and lemon juice.
- Place the potatoes on a foil-lined baking sheet. Brush the oil mixture over the potatoes and between the cuts on the potatoes. Save some for basting.
- Roast the potatoes for 1 hour, basting again after 30 minutes. Before serving, sprinkle with cheese. Serve immediately after roasting.
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Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$9.99 was $11.49$0.59/fl oz
Challenge Butter, Salted - 4 Each
$6.99 was $7.49$1.75 each
Brookshire's 100% Lemon Juice - 32 Fluid ounce
$2.99$0.09/fl oz
Not Available
Directions
- Preheat oven to 375 degrees. Cut narrow slits across the potatoes leaving the bottom of the potato intact. Be careful not to cut all the way through.
- On a cutting board, cut the garlic and parsley together. Add the salt and pepper and chop fine.
- Place the mixture in a bowl and stir in the olive oil, butter and lemon juice.
- Place the potatoes on a foil-lined baking sheet. Brush the oil mixture over the potatoes and between the cuts on the potatoes. Save some for basting.
- Roast the potatoes for 1 hour, basting again after 30 minutes. Before serving, sprinkle with cheese. Serve immediately after roasting.