Skip to content
November 3, 2014 / Chris Blum

Hassleback Potatoes

IMG_9581.JPG
A friend tagged me on FB with this recipe from Bon Appetite so I had to try it. Use a wooden spoon on either side of the potato to keep from slicing all the way through.

Ingredients:
4 – 6 small potatoes
½ c unsalted butter, melted, plus more for brushing
32 fresh sage leaves
Sea salt

Preheat oven to 400°. Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through (use a wooden spoon laid next to potato to keep from slicing through).

Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.
Brush potatoes all over with ½ c butter. Tuck 4 – 6 sage leaves into each potato; season with salt.

Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.

Serves 4.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: