Chef Brian Duffy's Hasselback Potatoes
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By Brian Duffy
4 Idaho baking potatoes
1/4 cup chopped fresh herbs (rosemary, thyme, sage, marjoram and parsley)
1 T sea salt (kosher works fine)
1 T olive oil
1/4 cup chopped fresh herbs (rosemary, thyme, sage, marjoram and parsley)
1 T sea salt (kosher works fine)
1 T olive oil
- Preheat oven to 400 degrees.
- Combine the herb, salt and oil mix.
- Wash potatoes.
- Place two butter knives on a cutting board on either side of the potato (not at the ends). They’ll keep you from cutting totally through the potato. Your aim is to make a “fan.”
- Starting at one end, and with a sharp knife, slice through the potato, side to side, stopping at the butter knife. Do this at 1/4-inch intervals.
- Now rub the potato with the herb mix, making sure to get in each slice, being careful not to break the potato.
- Bake for 40 minutes and serve immediately.
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