Hasselback Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 12 potato (s), beautiful
- 6 tablespoon milk
- 1 tablespoon butter
- 2 tablespoon olive oil, good
- Sea salt, coarse
- 1 sprig rosemary
- possibly garlic
Print Recipe
Pin Recipe Instructions
- Wash the potatoes well. Place on a board and make a fine cut (not all the way down, if you want you can also put a wooden spoon on the potato, then nothing will go through).
- Lightly heat the milk with the butter and briefly soak the potatoes in the lukewarm mixture. Place on a baking sheet and drizzle with the olive oil. Bake at approx. 200 degrees with top / bottom heat for about 1 hour so that they become nice and crispy. Place the rosemary and garlic (if desired) on the baking tray. The salt is only added to the potatoes shortly before serving, as salt is known to draw water and the potatoes otherwise become limp.
- A fresh salad, herb quark goes wonderfully with it or they are also perfect as a side dish.
- If you want, you can also fill the potatoes with some cheese and ham / bacon.
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