 | I 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. |
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:
Yummy...and they look great on the plate.
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I made a recipe very similar to these tonight, I am going to try yours next time as mine were lacking a little flavor.
I saw those potatoes, too - they came out lovely!
I love hassleback potatoes, but haven't made them in forever. Thanks for the reminder that I need to...and soon! :)
These are so pretty! They look yummy too.
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