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Hasselback Potatoes
If you are a potato fan, try one of these variations: garlic and onion, fresh herb and spice
Ingredients
6 medium baking potatoes
8 teaspoons melted margarine
1/8 teaspoon ground black pepper
For the onion topping
1 clove garlic, crushed
6 teaspoons diced onion
For the herb topping
1 tablespoon chopped fresh parsley
2 teaspoons each of chopped fresh or 1/2 teaspoon of dried basil and oregano
For the spice topping
1 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Preparation
Preheat oven to 220 C.
Spray a shallow baking dish with vegetable cooking oil
Cut a thin slice from the bottom of each potato
Place cut side down on a work surface
Lay a wooden spoon parallel to potato
With base of knife resting on spoon handle, thinly slice each potato crosswise without cutting all the way through
Resting the knife on the wooden spoon is to prevent the knife from cutting all the way through
Place potatoes in prepared dish. Fan slices.
Brush with 1 tablespoon of margarine
Sprinkle with pepper.
Bake for 1 hour
To prepare desired topping, combine ingredients in a bowl.
Mix well
Sprinkle over potatoes. Drizzle with the remaining margarine
Bake for 15 minutes
Serve immediately
Serves 6
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