HASSELBACK POTATOES
Mar. 12th, 2014 05:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityHASSELBACK POTATOES
This delicious take on baked potatoes is gorgeous to look at as well. Crisp on the outside, creamy on the inside, these are flavored with a lemon garlic dijon vinaigrette.
Dressing:
⅔ cup olive oil
4 tablespoons lemon juice (1 or two lemons)
2 teaspoons dijon mustard
2 teaspoons finely chopped garlic
½ teaspoon salt
Several grinds of fresh ground pepper
5 large oblong shaped russet potatoes
1 tablespoon chopped parsley
1 tablespoon lemon zest (from 1 lemon)
Preheat oven to 425º F.
Make the dressing: Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the dressing at room temperature.
Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don’t roll around when you’re slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.
Place the sliced potatoes on a jellyroll pan. Give the dressing a whisk and spoon 1 tablespoon of dressing over each potato. Roll the potatoes around in the pan to coat them. Put the pan in the middle of the preheated oven and bake for 45 minutes.
Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes, until the potatoes are nicely browned on the outside.
Add the lemon zest and parsley to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!
This delicious take on baked potatoes is gorgeous to look at as well. Crisp on the outside, creamy on the inside, these are flavored with a lemon garlic dijon vinaigrette.
Dressing:
⅔ cup olive oil
4 tablespoons lemon juice (1 or two lemons)
2 teaspoons dijon mustard
2 teaspoons finely chopped garlic
½ teaspoon salt
Several grinds of fresh ground pepper
5 large oblong shaped russet potatoes
1 tablespoon chopped parsley
1 tablespoon lemon zest (from 1 lemon)
Preheat oven to 425º F.
Make the dressing: Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the dressing at room temperature.
Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don’t roll around when you’re slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.
Place the sliced potatoes on a jellyroll pan. Give the dressing a whisk and spoon 1 tablespoon of dressing over each potato. Roll the potatoes around in the pan to coat them. Put the pan in the middle of the preheated oven and bake for 45 minutes.
Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes, until the potatoes are nicely browned on the outside.
Add the lemon zest and parsley to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!
