Hasselback Potatoes- Recipe

Hasselback Potatoes- Recipe

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This recipe for hasselback potatoes produces creamy-on-the-inside and perfectly crispy-on-the-outside results every time. The creamy fondant sauce will have you begging for one more bite…or potato.

 

1 pound of Yukon potatoes, skin on 

2 TBSP of Caramelized Garlic EVOO

1 tsp Roasted Garlic Sea Salt

1 Sprig of Rosemary

1 Sprig of Thyme

¾ Cup of Heavy Cream

2 TBSP Tomato Paste

One whole garlic, cut in have skin on

3 TBSP Parmesan Asiago Dipper

½ cup of Parmesan cheese – grated

2 TBSP Black Truffle EVOO

1+ tsp Black Truffle Sea Salt

Fresh Ground Pepper

 

 1.. Preheat to 400 F.

2. Cut deep incision across each potatoes about ¾ of the way through about 1/8 apart.

3. Heat garlic oil in a deep skillet like a dutch oven and saute potatoes over medium heat, 3 min per

    side. Add herbs, garlic sea salt & pepper and roast in the oven for 40 min.

4. In a small saucepan, heat cream, tomato paste, garlic, dipper and ½ Parmesan cheese, heat until

    reduced about a third.

5. Pour the cream around the potatoes. Sprinkle with cheese and bake for about 10 min, or until

    bubbly.

6. Drizzle with truffle oil & top with truffle sea salt & enjoy!

 

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