Mini hasselback potatoes

Category,

This looks as good as it tastes. A good way to serve potatoes in a buffet.

Yields1 Serving

Ingredients

 1 ½ kg unpeeled mini yellow fleshed potatoes (fingerlings)
 8 tbsp (1 stick) butter, softened
 ½ cup olive oil
  cup chopped chives
 coarse salt and pepper

Directions

1

Preheat oven to 450 F

2

Stir together the butter, olive oil, chives and some salt and pepper

3

Line baking sheet with parchment paper

4

Without cutting all the way through, slice potatoes crosswise into scant 1/4 inch think slices.
You can put two wooden spoons or chop sticks on either side of the potato to avoid cutting all the way through.

5

Arrange potatoes in single layer on prepared pan and brush on the butter mixture, making sure to get in between all the slices.

6

Sprinkle with salt and pepper

7

Roast for 55 minutes, until tender and crisp

Ingredients

 1 ½ kg unpeeled mini yellow fleshed potatoes (fingerlings)
 8 tbsp (1 stick) butter, softened
 ½ cup olive oil
  cup chopped chives
 coarse salt and pepper

Directions

1

Preheat oven to 450 F

2

Stir together the butter, olive oil, chives and some salt and pepper

3

Line baking sheet with parchment paper

4

Without cutting all the way through, slice potatoes crosswise into scant 1/4 inch think slices.
You can put two wooden spoons or chop sticks on either side of the potato to avoid cutting all the way through.

5

Arrange potatoes in single layer on prepared pan and brush on the butter mixture, making sure to get in between all the slices.

6

Sprinkle with salt and pepper

7

Roast for 55 minutes, until tender and crisp

Mini hasselback potatoes

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