Hassleback Potatoes

 



5 tablespoons of butter, melted and divided

4 medium sized Yukon Gold or russet potatoes

2 tablespoons of your favorite spice rub mixture

2 tablespoon fresh parsley, chopped

2 tablespoon fresh chives, chopped


Preheat oven to 425 degrees

Grease a 12 inch oven safe cast iron skillet.

Cut each potato crossvise into ⅛ inch size slices without cutting all the way to the bottom, leaving ¼ inch of the potato intact so it stays together.


NOTE: I use chopsticks going horizontal with the potato on both sides.  This stops the knife from going all the way to the bottom of the potato


Arrange potatoes in a pan and brush each potato with 2 tablespoons of melted butter.  Sprinkle them with the spice rub. Cover with aluminum foil and bake for 30 minutes.


Remove the foil and brush with another 2 ½ tablespoons of melted butter and bake for another 15-20 minutes. Edges should be crispy and soft in the middle.


Garnish with parsley and chives.  Serve hot.



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