Hasselback Potatoes
Cookbook
Page 58
Cuisine: Scandinavian
Course: Sides
Reviews
1 reviews,
average rating 4.0 / 5
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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.