Been practicing my knife skill for this Hasselback Potato and I truly enjoy the whole process and it tasted so delicious too.
What you need:
2 - 4 Russet potatoes
2 tbsp garlic, minced
3 tbsp olive oil
10g olive ol
20g butter
Salt and pepper to taste
a sprig of Rosemary, minced
Method:
Scrub and dry potatoes.
Combine butter, oil, minced garlic and rosemary into a bowl and microwave until butter melted. Let it sit to infuse.
Place the potato onto a wooden spoon and slit thinly.
Place potatoes onto a baking sheet and baked at 180°C for 10 mins.
Remove transfer into a bowl, pour butter mixture and mix them evenly.
Bake at 180°C for another 15 - 20 mins or until potatoes are cooked.
Note: I added cheese for my girl and she loves it.
Enjoy!
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