Did you know that if you fancy slice potatoes and roast them with butter and oil they’re called Hasselback Potatoes?
Where have these spuds been all my life?
These are a great company fake out because they look super shi shi but they are hellza easy! These are my new go-to baked potato for sure.
The low down:
Slice into russet potatoes and put thin slivers of garlic into the cuts.
Place a pat of butter on each one and sprinkle them with salt and EVOO.
After an hour of roasting and basting at 425, the potatoes are tender and buttery with a crisp, crunchy skin.
A-MA-ZING!
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