3 tablespoons unsalted butter, melted
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme (or fresh, chopped)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and dry them with a towel. Place each potato on a cutting board and, using a wooden spoon or chopstick on either side of the potato as a guide, slice the potatoes into thin, even slices, being careful not to cut all the way through the bottom (leaving about 1/4 inch intact). This will create the Hasselback effect, where the potato fans out slightly. Place the sliced potatoes on a baking sheet lined with parchment paper.
In a small bowl, mix the melted butter, olive oil, minced garlic, salt, pepper, and thyme together. Brush the garlic-butter mixture generously over the potatoes, making sure to get some of the butter into the slices. Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy on the edges, and tender on the inside (test with a fork). After about 20 minutes, baste the potatoes with any leftover butter mixture to ensure they stay moist and flavorful.
Once the potatoes are done, remove them from the oven and sprinkle with grated Parmesan cheese. Return the potatoes to the oven for an additional 5 minutes, or until the cheese has melted and is slightly golden. Garnish with freshly chopped parsley before serving.
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme (or fresh, chopped)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and dry them with a towel. Place each potato on a cutting board and, using a wooden spoon or chopstick on either side of the potato as a guide, slice the potatoes into thin, even slices, being careful not to cut all the way through the bottom (leaving about 1/4 inch intact). This will create the Hasselback effect, where the potato fans out slightly. Place the sliced potatoes on a baking sheet lined with parchment paper.
In a small bowl, mix the melted butter, olive oil, minced garlic, salt, pepper, and thyme together. Brush the garlic-butter mixture generously over the potatoes, making sure to get some of the butter into the slices. Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy on the edges, and tender on the inside (test with a fork). After about 20 minutes, baste the potatoes with any leftover butter mixture to ensure they stay moist and flavorful.
Once the potatoes are done, remove them from the oven and sprinkle with grated Parmesan cheese. Return the potatoes to the oven for an additional 5 minutes, or until the cheese has melted and is slightly golden. Garnish with freshly chopped parsley before serving.
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