Hasselback Potatoes
This show-stopper of a side dish has so much flavor and makes a wonderful accompaniment to a piece of grilled steak.
PREP TIME
15 minutes
COOK TIME
45 minutes
Ingredients
8-10 medium-sized Yukon Gold Potatoes, scrubbed clean
1 onion, sliced into wedges
1 jalapeño pepper, cored, seeded and sliced
2 cloves garlic, minced
3 tablespoons butter
Salt and pepper, to taste
1 onion, sliced into wedges
1 jalapeño pepper, cored, seeded and sliced
2 cloves garlic, minced
3 tablespoons butter
Salt and pepper, to taste
Directions
Slice potatoes cross-wise at 1/8" intervals, leaving the bottoms of the potatoes intact. Arrange potatoes, cut side up, in a baking dish.
Melt butter in a small bowl in the microwave. Stir in garlic. Using a pastry brush, baste the insides of the potato slices with the butter, making sure not to break the potatoes apart from the bottom.
Place onion wedges into baking dish with potatoes along with jalapeños. Pour remaining butter over onions. Season with salt and pepper.
Roast in a 400 F oven for 35-45 minutes, until potatoes are fork-tender. Serve warm.
Melt butter in a small bowl in the microwave. Stir in garlic. Using a pastry brush, baste the insides of the potato slices with the butter, making sure not to break the potatoes apart from the bottom.
Place onion wedges into baking dish with potatoes along with jalapeños. Pour remaining butter over onions. Season with salt and pepper.
Roast in a 400 F oven for 35-45 minutes, until potatoes are fork-tender. Serve warm.
Looking for inspiration? Try these recipes:
Lasagna Soup
Easy Mexican Barbacoa Tacos
Caramelized Onion and Potato Soup
