Hassleback Potatoes

These were yummy and crispy! And everyone got to dress theirs with the seasonings they like. Everyone wins!

Ingredients:

Potatoes

Vegan butter

Seasonings

Instructions:

Preheat the oven to 425.

We washed the potatoes and then put them between pencils on a cutting board. I read on the internet that you can use chopsticks. Those would probably be better since they are not round. But we used what we had and it worked like a charm. Thinly slice the potatoes, accordion-style, cutting down until you reach the pencils. You should not have cut all the way through the potato. It will be intact when you bake it.

In a small bowl, combine melted butter or oil and any seasonings you like. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.

Give them an extra-long roast in the oven so that the insides have time to become creamy and the outsides turn golden and crisp.

Bake for 1 hour and 15 minutes, or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.

Comments

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Amy's Happy Tummy

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