Thursday, August 9, 2012

Shallot and Herb Hasselback Potatoes


For an easy potato side dish that is a bit more dressed up than plain baked potatoes try these sometime. They paired very nicely with the Dutchman's Roast Beef and with fresh herbs readily available they turn into something special. I didn't use quite as many herbs as I should have so the flavor was a bit milder but be generous with them and work them down in between the slices. A lot of people like fresh basil but I think Rosemary and Thyme are my two favorites. Do you have any favorite fresh herbs?


Preheat oven to 375°.

4 medium russet potatoes, washed and dried
4 Shallots, finely chopped
Fresh Rosemary and Thyme, approx. 1 TBS. of each  per potato
¼ cup extra virgin olive oil
Sea Salt

Cut the potatoes in slices nearly through, but not all the way through. Place in an oven safe baking dish, and sprinkle with chopped shallots and herbs. Make sure you get them down between the slices. Pour olive oil over each potato, (approx. 1 TBS. per potato) and down into the cracks. Sprinkle with salt. Bake until roasted through, about an hour and 10 or 15 minutes, or until they're soft. Mine were slightly bigger than medium so it took longer than the usual hour. Baste with the Olive oil several times during baking.

When I saw these on Cooking With Michelle I knew I had to try them. The only thing I changed was the amount of oil used and I added the shallots because I enjoy their flavor. I served a similar dish for our Christmas Dinner this past year that was fabulous. You can see the recipe here.

~Be Blessed!~


3 comments:

  1. Oh, aren't those beautiful! I guess any fresh herb...mine aren't doing too well in this heat, though. We love potatoes fixed any way at all....I'll have to try these soon!

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  2. These look fabulous! I've made these but they didn't turn out as pretty as yours!

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  3. Oh yum! I love potatoes & I'm sure these will be great.

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