Annies Hasselback Potatoes
Main/Side Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| 1 tbsp / 15ml | butter (melted) |
| per person | large baking potatoes (1 per person) |
| 1 | fresh garlic cloves (finely chopped) |
| 1 tsp / 5ml | rosemary |
| sprinkle | cracker crumbs |
| 1/8 cup / 15ml | olive oil |
| to taste | sea salt |
| to taste | fresh ground pepper |
| to taste | Brie Cheese garnish |
Directions
Recipe for each potato Preheat oven to 220c (425f) Scrub potatoes well. Place on a cutting board. Lay two butter knives on each side of the potato. (this is to help make sure you do not cut the potato all the way through). Starting at one end, cut the potato in slices at about 1/4 inch intervals. Melt butter, add the chopped garlic and rosemary and stir. Add the olive oil to a baking dish and place potato in baking dish. Drizzle the butter garlic and rosemary mixture over the potato. Sprinkle the crumbs on top. Add sea salt and ground pepper according to your taste. Bake until the potatoes turn crispy and the flesh is soft. Approximately 45 - 60 minutes. Garnish generously with Brie cheese. Place back in oven to allow the cheese to melt.This potato recipe is brought to you courtesy of Anne Wilson, BC.
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