Latest Recipe of The Day "Hasselback potatoes"

Hasselback potatoes

 Ingredients:

4 medium-sized potatoes
2 cloves of garlic, thinly sliced
4 tablespoons of olive oil
20 grams of butter, melted
A few strands of saffron
Salt and pepper to season
Directions:
For the oil:
Heat the olive oil in a pan on medium heat. Add the sliced garlic and saffron then season. Allow to bubble for 2 minutes then turn off the heat and set aside leaving the flavors to come together.
For the potatoes:
Begin by moving your oven rack to the middle and preheating to 190 degrees Celsius. Prepare a large bowl of cold water and set aside. Wash your potatoes well before slicing. One potato at a time, make sure they don't roll over when placed on a flat surface. If they roll, cut a very thin slice lengthwise at the bottom to allow it to remain flat. Begin slicing the potatoes 3 to 4 mm apart never allowing your knife to slice through the potato disconnecting the slices. If necessary, lay down chopsticks or wooden spoons parallel to each other and use them as guides to know where to stop cutting. When you finish one potato, immediately drop it in the reserved bowl of cold water and continue with the rest. This will stop discoloration from occurring and will drain additional starch that may not allow the slices to fan out.
Place the potatoes in a greased shallow baking pan after drying one at a time. Brush the potatoes with the melted butter and 1 tablespoon of olive oil then season with salt and pepper. Cover the dish tightly with foil and bake the potatoes until just tender. This should take 35 minutes. Once tender, remove the foil and bake until tender for 10 more minutes. Turn your grill on after baking and grill for an additional 5 minutes. Once removed from the oven, drizzle with saffron garlic oil and serve.
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