|
Hasselback Potatoes
I liked this idea and technique a lot, but I substituted olive oil for butter. I will make this again, except I'll spread apart the slices as much as possible before adding the breadcrumb topping, for better penetration of the olive oil and seasoning into the potato. I think I'll also try some infused olive oils, such as garlic or Italian seasoning infused olive oil. I suspect this will become my go-to baked potato recipe once I tweak to just my taste.
1 user found this review helpful
|
Reviewed On:
Jan. 14, 2012
|