Hasselback – Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potatoes (approx. 1 kg), waxy potatoes
- 2 sprigs rosemary
- 6 sprigs thyme
- 4 clove (s) garlic (s)
- 3 tablespoon breadcrumbs
- 40 g parmesan cheese
- 2 tablespoon butter
- 2 tablespoon olive oil
- a bit salt
- Pepper, black
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C and grease a baking sheet.
- Peel the potatoes and cut in half lengthways. Place half of each on a board and cut diagonally, but do not cut all the way through. There must still be a continuous layer of potatoes at the bottom. Slide a flat knife under half and place on the baking sheet. Push the slices apart a little.
- Finely chop the herbs. Peel the garlic and also finely chop it. Mix both with the breadcrumbs and sprinkle over the potatoes. Finely grate the parmesan and sprinkle it over the potatoes.
- Now heat the butter in a small saucepan and let it froth. Add the olive oil and mix with salt and pepper. Drizzle evenly over the potatoes with a spoon.
- Put the tray in the hot oven and bake the potatoes for about 30-35 minutes at 180 ° C (180 ° C) until they are crispy. Serve hot.
- A garlic dip or tzatziki goes well with it.
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