Sunday, February 26, 2012

Mini Hasselback Potatoes

Food gawking has become my new favourite hobby these days. I keep looking at beautiful plates and making mental notes on what should I bake next.

These potatoes look real fancy but surprisingly are very easy to make.

It did not take much time to decide my evening snack and came up with my own version after going through so many recipies.

I mixed few of my favorite flavors and voila!

To make these beautiful potatoes...

Recipe follows:

4 Mini Potatoes
3 Tbsp Olive Oil
4 Cloves of garlic, thinly sliced
1 Tsp Rosemary
1 Tsp Red Chili Flakes
Mozzarella Cheese, grated


Preheat oven to 400 degree F (Approx. 200 degree C).

Wash  and scrub the potatoes clean leaving the skin on.

Starting from one end of the potatoes, make slits for about 1/2 a centimeter apart but do not cut all the way through.

Mix Olive oil, salt, garlic, rosemary, chili flakes and grated Mozzarella in a small bowl.

Place potatoes on a baking sheet and rub the mixer in between the slits.

Bake them for about 40 minutes until they are crispy on outside and soft on inside.

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