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Monday, January 10, 2011

Hassleback Potatoes

IMG_6276xI saw these potatoes on Barefoot in London with Ina Garten. They looked beyond amazing. Her version called for rosemary, but I had fresh thyme and that worked great. There are so many wonderful things you can stuff between the thin layers of potato...garlic, Parmesan cheese, dill...so yummy!  These will go into regular rotation in our weekly menu, they are so elegant and taste even better.
Hassleback Potatoes

8 Yukon gold potatoes
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
3 sprigs thyme

Preheat the oven to 425 degrees. Scrub, wash and dry the potatoes. Place the potato on a large wooden spoon. Carefully slice the potatoes into 1/8” slices without slicing all the way through. Arrange the potatoes on a baking sheet, brush with the olive oil, sprinkle with salt and pepper. Remove the leaves from the thyme sprigs and sprinkle over the potatoes. Cut the butter into eight equal pieces, top each potato with the butter. Bake for 45 to 60 minutes, depending on the size of your potatoes.
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5 comments:

a Palate and a Passport said...

Yummy...and they look great on the plate.

www.palatepassport.com

Carrie said...

I made a recipe very similar to these tonight, I am going to try yours next time as mine were lacking a little flavor.

Shawnda said...

I saw those potatoes, too - they came out lovely!

Courtney said...

I love hassleback potatoes, but haven't made them in forever. Thanks for the reminder that I need to...and soon! :)

JDaniel4's Mom said...

These are so pretty! They look yummy too.

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