Who doesn’t love potatoes? Mashed, fried or kugeled? I thought I’d go for a change to my usual roasted potatoes or potato kugel this past Shabbat and try this easy to make and pretty to serve Hasselback Potato recipe.
They should really be called hassle free potatoes because they are so incredibly simple. You will wow your family and guests with the crispy outside and soft fleshy inside. They are even perfect if you need to prepare them ahead of time.
Potatoes are an excellent source of vitamin C and fiber when you eat them with the skins.
Give these a try!
Ingredients:
6 potatoes – Yukon gold, red, russet or a few of each
½ cup Galilee Green Olive Oil
½ teaspoon garlic
¼ teaspoon of salt
¼ teaspoon black pepper
⅓ teaspoon sweet paprika
1 teaspoon dried rosemary
Directions:
Wash potatoes well and leave peels
Cut potatoes into fans – ¼ of an inch wide sliced MOST of the way through the potato
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