Pommes Hasselback Recipe
Ingredients
| Russet potatoes | 8 Medium, pounded | |
| Butter/Margarine | 6 Tablespoon, melted | |
| Dried basil | 1 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Grated Parmesan cheese | ||
| Snipped parsley | ||
Directions
GETTING READY
1. Preheat oven to 350°.
2. Peel the potatoes and cut lengthwise into thin slices to make the bottom of potato will be flat.
3. Keeping flat side down, introduce crosswise slits along potato’s length at ¼ inch distance, leaving aside ¼ inch bottom.
MAKING
4. Take a 13x9x2-inch baking dish, grease it and assemble potatoes in it.
5. In a bowl to prepare basil, pepper, salt and melted butter mixture and apply generously on the sliced potatoes.
6. Keep in 350° oven and bake for 45 minutes or till potatoes turn just tender. Brush butter occasionally.
7. Raise oven temperature to 450° and now top the potatoes with Parmesan cheese sufficient enough to stuff the slits made.
8. Bake for 15 more minutes or till potatoes become golden brown.
FINALIZING
9. Using a slotted spoon, transfer baked potatoes to a serving dish.
SERVING
10. Top with parsley and serve hot.
1. Preheat oven to 350°.
2. Peel the potatoes and cut lengthwise into thin slices to make the bottom of potato will be flat.
3. Keeping flat side down, introduce crosswise slits along potato’s length at ¼ inch distance, leaving aside ¼ inch bottom.
MAKING
4. Take a 13x9x2-inch baking dish, grease it and assemble potatoes in it.
5. In a bowl to prepare basil, pepper, salt and melted butter mixture and apply generously on the sliced potatoes.
6. Keep in 350° oven and bake for 45 minutes or till potatoes turn just tender. Brush butter occasionally.
7. Raise oven temperature to 450° and now top the potatoes with Parmesan cheese sufficient enough to stuff the slits made.
8. Bake for 15 more minutes or till potatoes become golden brown.
FINALIZING
9. Using a slotted spoon, transfer baked potatoes to a serving dish.
SERVING
10. Top with parsley and serve hot.
Chef
