Hasselback Baby Potatoes

• tempo totale: 56 minutes

Ingredienti

20–26 baby potatoes

3 tbsp vegetable oil

1 tsp garlic powder

1 tsp paprika

1 tsp gochugaru (Korean chili flakes)

1 tsp oregano

Salt to taste

For Garlic Butter

3–4 garlic cloves, finely chopped

Handful of parsley, chopped

2 tbsp butter

2 tbsp vegetable oil

Istruzioni

Place the potatoes between two chopsticks and slice them thinly without cutting all the way through. Par-boil the potatoes in salted water for 5–7 minutes, then drain and set aside.

In a small pan, cook 3–4 finely chopped garlic cloves, a handful of parsley, 2 tablespoons of butter, and 2 tablespoons of vegetable oil over low heat for 5 minutes.

In a mixing bowl, combine 3 tablespoons vegetable oil, 1 teaspoon garlic, 1 teaspoon paprika, 1 teaspoon gochugaru, 1 teaspoon oregano, and salt to taste. Toss the par-boiled potatoes in the seasoning mixture until well coated. Arrange the potatoes on a baking tray and bake in a preheated 400°F (200°C) oven for 20–25 minutes.

Remove from the oven, brush generously with the garlic butter, and bake for an additional 20-25 minutes until crispy and golden. Serve hot and enjoy! ♥️