Hasslebeck Potatoes

Hasslebeck Potatoes

Yields1 Serving

 1.50 lbs baby potatoes
 1 stick butter, softened
 2 tbsp olive oil
 3 sprigs thyme leaves
 1.50 tsp italian seasoning
 1 tsp black pepper
 1 tsp paprika
 3 cloves garlic, chopped
 ¼ cup parmesan

1

Preheat oven to 425 degrees

2

Take your potatoes and place them snuggly between 2 chopsticks or 2 wooden spoons. Slice the potatoes until your knife hits the wood. This will ensure that your potatoes stay intact on top but be sliced on top.

3

Brush olive oil on the bottom of a cast iron skillet or a heavy bottom pan.

4

Mix together butter, salt, thyme, black pepper, garlic, paprika and italian seasoning.

5

Brush half of this mixture onto the potatoes, save the other half for later

6

Bake for 40 minutes

7

Remove from the oven and brush the remaining mixture onto the potatoes. Use a spoon to push the mixture into the slices, as they have probably separated by now.

8

Sprinkle a generous amount of paremsan over the top of the potatoes

9

Bake for 15-20 more minutes or until crispy.

Serve hot and with sour cream

Ingredients

 1.50 lbs baby potatoes
 1 stick butter, softened
 2 tbsp olive oil
 3 sprigs thyme leaves
 1.50 tsp italian seasoning
 1 tsp black pepper
 1 tsp paprika
 3 cloves garlic, chopped
 ¼ cup parmesan

Directions

1

Preheat oven to 425 degrees

2

Take your potatoes and place them snuggly between 2 chopsticks or 2 wooden spoons. Slice the potatoes until your knife hits the wood. This will ensure that your potatoes stay intact on top but be sliced on top.

3

Brush olive oil on the bottom of a cast iron skillet or a heavy bottom pan.

4

Mix together butter, salt, thyme, black pepper, garlic, paprika and italian seasoning.

5

Brush half of this mixture onto the potatoes, save the other half for later

6

Bake for 40 minutes

7

Remove from the oven and brush the remaining mixture onto the potatoes. Use a spoon to push the mixture into the slices, as they have probably separated by now.

8

Sprinkle a generous amount of paremsan over the top of the potatoes

9

Bake for 15-20 more minutes or until crispy.

Serve hot and with sour cream

Hasslebeck Potatoes

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