How about some potatoes that have your back? These parmesan and garlic hasselback potatoes take the cake.
This week, I’ll be counting down to Christmas with some fun and easy recipes that you can whip up for your family and friends. I’ll try to focus on meals that can cater to a group and are pretty hands free in the prep and cooking process.
Growing up,the one thing my brothers and I looked forward to during Christmas time is soda. My dad had formed this tradition of buying two crates of soda and we were always excited. Granted I hardly drink any soda these days but those were fun times.
It’s no denying I love potatoes and also serving them whenever I entertain. I find potatoes to be versatile and they require very little handling especially if you bake them.
My first post on hasselback potatoes features a simple recipe, this time round being Christmas and all a little indulgence is needed. Parmesan was my flavour of choice, nothing says indulgence like topping your food with generous amounts of cheese.
Anyway, this time round I peeled the potatoes only because the skin looked a bruised, however if your potatoes are perfectly fine,just clean them thoroughly and use them with the skins on. Once the potatoes are clean, make slits. When slicing the potatoes ensure you don’t slice all through to the bottom.
For flavour, I used some garlic infused oil which I brushed on the potatoes. Basically, in a microwave safe bowl add some crushed garlic and some vegetable oil and microwave it for 30 seconds.
Brush the oil on the potatoes, brush in between the slits, then sprinkle over the parmesan and season with salt and freshly ground black pepper.
In a pre heated oven, place the tray with the potatoes and bake for 20 minutes then brush the potatoes with some of the garlic infused oil and sprinkle over some more parmesan. Bake for an additional 25 minutes.
The potatoes will be crispy on the outside and soft in the inside.