22 August, 2015
Hasselback Potatoes
Hasselback Potatoes
Serves: 4
Ingredients:
- 4 medium potatoes
- 1/4 cup butter, softened
- 1 tablespoon minced garlic
- 1 tablespoon shredded parsley
- 2 teaspoons lemon juice
- 1 teaspoon celery or sea salt
Method:
- Preheat the oven to 180 degrees Celsius and line a tray with baking paper
- Use the twines of a fork to pierce all over the skins of the potatoes and place evenly on the microwave plate and microwave on high for 5 minutes
- Mix together the remaining ingredients and combine well
- Remove the potatoes from the microwave and use a sharp knife to cut about 3/4 cm apart for the length of the potato but only half way through the potato
- Evenly spread the butter mixture between the slices in the potato and then place on the prepared tray
- Bake the potatoes for 20 minutes until golden and crispy.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.