BBS:      TELESC.NET.BR
Assunto:  Hasselback Potatoes With Fresh Herbs
De:       Ben Collver
Data:     Mon, 18 May 2026 06:52:24 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hasselback Potatoes With Fresh Herbs
 Categories: Potatoes
      Yield: 4 Servings
 
      2 lb Russet potatoes (900 g)
           - (4 md or lg)
      4 tb Olive oil (60 ml)
      3 tb Vegan butter (42 g); melted
      3 cl Garlic; very finely minced
  1 1/2 ts Fine sea salt (9 g)
      1 ts Black pepper (2 g);
           - freshly ground
      1 tb Fresh rosemary (3 g);
           - very finely chopped
      1 tb Fresh thyme leaves (3 g)
      2 tb Fresh parsley (8 g);
           - finely chopped,
           - for finishing
           Coarse sea salt; for topping
 
  Preparation time: 15 minutes
  Cooking time: 50 minutes
  
  Hasselback potatoes are perfect for a party! The edges get crispy, the
  insides are tender, and garlic herb butter makes them irresistible.
  
  Preheat the oven to 425?F (220?C).
  
  Scrub and dry the potatoes thoroughly. Leave the skins on for texture
  and structure.
  
  Place one potato between two wooden spoons or chopsticks on a cutting
  board. Slice thin cuts across the potato, about 1/8" (3 mm) apart,
  stopping when the knife hits the spoons so you do not cut all the way
  through. Repeat with the remaining potatoes.
  
  In a small bowl, mix the olive oil, melted vegan butter, garlic, salt,
  black pepper, rosemary, and thyme.
  
  Place the potatoes on a parchment-lined baking sheet. Gently fan the
  slices slightly with your fingers.
  
  Brush about half of the herb oil mixture over the potatoes, making
  sure it seeps into the cuts.
  
  Bake for 30 minutes, until the slices begin to separate and the edges
  start to crisp.
  
  Remove from the oven and brush with the remaining herb oil mixture,
  getting between the slices again.
  
  Return to the oven and bake for another 20 to 30 minutes, until deeply
  golden, crispy on the edges, and tender in the center. A knife should
  slide easily into the base.
  
  For extra crispness, broil for 2 to 3 minutes at the end--watch
  closely so the herbs do not burn.
  
  Sprinkle with fresh parsley and a pinch of sea salt while hot.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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