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HASSELBACK POTATOES
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HASSELBACK POTATOES

HASSELBACK POTATOES

This is one of my favourite potato recipes that our friend Mlle Jules gave us. Easy, crispy and super tasty thanks to the butter, olive oil, garlic, shallot, and Espelette pepper blend. Feel free to brush the potatoes generously before putting them in the oven. A good alternative to fries with your steak, also works well with fish.

Preparation 10-12 min
Cooking time 60 min
Portions 4-6

Ingredients

Preparation

  1. Preheat the oven to 180 ° C (375 ° F).
  2. Cut a thin slice at the base of each potato to stabilize them. Insert a full-length skewer about 1/2-inch (1 cm) from the base of the potato to avoid cutting too deep.
  3. On each potato, make incisions perpendicular to the skewer 2 mm apart and transfer to a baking sheet.
  4. In a bowl, combine the butter, olive oil, shallot, garlic, and Espelette pepper. Brush the potatoes with flavoured butter and bake for about 1 hour until tender.
  5. In a bowl, combine the butter, olive oil, shallot, garlic, and Espelette pepper. Brush the potatoes with flavoured butter and bake for about 1 hour until tender.
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