Hasselback Potatoes

Servings: 6-8

Ingredients

  • 6-8 potatoes, scrubbed well (6-8)
  • 1/4 cup canola oil, divided (60 mL)
  • 1 tsp pepper (5 mL)
  • 1/2 tsp salt (2 mL)

Directions

  1. Preheat oven to 425°F (220°C).
  2. Line a 13 x 18 inch (33 x 46 cm) baking sheet with parchment paper.
  3. Cut vertical parallel slits 1/8 to 1/4 inch (3 – 6 mm) apart, in the potatoes without cutting all the way through the potato.
    TIP: Rest the potato lengthwise between two chopsticks or two wooden spoons to prevent cutting completely through.
  4. Place potatoes on baking sheet and gently brush 2 Tbsp (30 mL) canola oil over the cut portions of potatoes. Season with salt and pepper.
  5. Roast for potatoes for 90 minutes, basting the potatoes every 30 minutes with remaining 2 Tbsp (30 mL) canola oil to ensure golden crisp edges.

Recipe courtesy of Canola EatWell

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