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Hasselback Potatoes
Thinly fanned potatoes brushed with garlic-thyme butter and topped with Parmesan. Use similar-sized waxy potatoes and par-boil large ones for 5–10 minutes; they can be sliced and par-boiled a day ahead. Recipe by Sandra Waterschoot, Leuke Recepten (leukerecepten.nl/recepten/hasselback-aardappelen-met-knoflook).
0 of 10 steps done — tap a step to check it off as you cook
1
Preheat the oven to 200°C.
2
Scrub 4Potato (waxy, similar size) clean.
3
Melt 40 gButter and stir in 1 tbspOlive Oil (a splash).
4
Press 1 cloveGarlic into the butter.
5
Stir in 1 pinchBlack Pepper, 1 pinchSalt and 1 pinchThyme.
6
Place a potato in a large spoon and slice it very thinly. The spoon stops you cutting all the way through.
7
Repeat with the rest and put them in an oven dish.
8
Brush with the garlic butter, getting it between the slices.
9
Sprinkle with 30 gParmesan Cheese (grated).
10
Bake for 50 minutes, until tender inside and crisp outside.