Hasselback potatoes with garlic and olive oil dressing

This is one of the most delicious (and prettiest!) ways to serve potatoes. Choose about 3 small to medium potatoes per person, and try to get them all pretty much the same size so that they all be ready at the same time.

Ingredients (serves 4)
- 12 small potatoes, washed and peeled
- 3 Tablespoons extra virgin olive oil
- sea salt and pepper

Garlic - olive oil dressing
- 3 garlic cloves, mashed
- 5 Tablespoons extra virgin olive oil
- 1 Tablespoon freshly squeezed lemon juice
- a handful freshly chopped parsley/1 Tablespoon dry parsley
- sea salt and pepper, to taste

To prepare the dressing, place the mashed garlic in a glass or ceramic bowl, add some sea salt and stir until you obtain a paste-like consistency. Gradually add in the olive oil, the lemon and season with the pepper and parsley. Store any leftovers covered, in the refrigerator.

Using a sharp knife, start slicing the potato without going all the way through, so that the slices are held together by the bottom side of the potato. Place the potatoes on a baking sheet lined with parchment paper and brush them with the olive oil. Season with salt and pepper and roast at 400F for about 25 minutes or until golden and crispy on the outside yet tender on the inside. Remove from the oven and drizzle each potato with a little bit of garlic - olive oil dressing. Enjoy!

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