Preheat the oven to 400°F/200°C.
Wash and pat dry the potatoes.
Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.
Make the marinade together in a small bowl by mixing the Salt, Butter, Garlic, Olive oil, Herbs and Pepper.
Place the potatoes in an oven- safe dish and brush them with the marinade, making sure to get the marinade into the cuts to maximize flavor. Bake for 20 minutes uncovered.
Remove the pan from the oven and brush the potatoes again with the remaining fat — you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.
Now bake for another 20 minutes covered with foil, and then uncovered for as long as it takes for the potatoes to be golden brown. Bake until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife
Serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.
Serve Hasselback Potatoes Recipe with Light And Creamy Broccoli Soup Recipe and Spring Vegetables Pasta for a weekend dinner.
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