Substances:
4 medium Yukon gold potatoes
5 tablespoons of melted butter or vegan margarine
one/3 cup of additional-virgin olive oil
two tablespoons of chopped fresh thyme or 1 flat teaspoon of dried thyme
1 flat teaspoon of sea salt
Freshly cracked black pepper, to taste
A pair of chopsticks
Directions:
1. Preheat the oven to 400 degrees F.
2. Location a potato on a cutting board with a prolonged side facing you. Place the chopsticks parallel along the two extended sides of the potato. Utilizing a sharp knife, slice the potato crosswise into thin slices, about one/8 of an inch, utilizing the chopsticks as a stopper so you never cut all the way via the potato. Repeat with remaining potatoes.
3. Arrange the potatoes on a rimmed baking sheet. In a modest bowl, combine collectively the melted butter or vegan margarine, oil, thyme, sea salt, and black pepper. Drizzle the potatoes with half of the oil-butter-seasoning mixture, separating the potato slices somewhat so it drips down into the crevices. You can use a silicone basting brush to get the mixture into the crevices, using your fingers to separate the potato slices to help it along.
four. Bake until finally the potatoes start off to soften, about thirty to 35 minutes.
five. Take away from the oven, drizzle with the remaining butter-oil-seasoning mixture, then return to the oven to bake till the potato edges get browned and crisp, about thirty to 35 minutes longer.
6. Eliminate from the oven and serve up these tasty Hasselback potatoes to loved ones. :)
This recipe was adapted from a related recipe in Chrissy Teigen's cookbook, Cravings.
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