Hasselback Potatoes

Page 58

Cuisine: Scandinavian | Course Type: Sides

(1 review)

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Very good version that produced flavourful potatoes with a crispy exterior and fluffy interior.

I used russet potatoes and just a light drizzle of olive oil (instead of the copious amounts of butter and oil recommended) to produce these results...basting seemed to be the key to success.

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