Baked Hasselback Potatoes
Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish
Preheat the oven to
425˚F (220ºC).
Slice each potato
crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Be careful not to
slice all the way through. The potato will fan out a bit as it bakes.
Combine olive oil,
garlic, salt, smoked paprika and parmesan cheese in a small bowl.
Lay the potatoes on a
baking sheet. Carefully insert pinches of this mixture in between the slits of
the potatoes. Rub the outsides of the potatoes with residual oil.
Bake for about 40-45
minutes. The inside should be cooked through and the outside of the potato
should be a bit crispy.
Garnish with
additional parmesan and chives!
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china corn cob is definitely a perfect appetizer if prepared well.
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