Hasselback PEI Potatoes
A flavourful and attractive way to pair PEI Potatoes with your steak or other grilled meat!
Prep Time & Yield
Serves 2
Ingredients
| 2 medium | PEI Russet Potatoes |
| 2 tbsp (30 ml) | Butter, melted |
| 1/2 cup (125 ml) | Chicken or Vegetable Stock |
| 1 | Garlic Clove, sliced |
| 2 sprigs | Fresh Thyme, removed from stems |
| to taste | Salt & Pepper |
| as desired | Cheddar or Parmesan Cheese |
| as desired | Bread Crumbs |
Directions
Method:
- Preheat oven to 400oF.
- Gently scrub potatoes to remove dirt and loose skin.
- Place two wooden spoons horizontally on a cutting board and put one potato in between the handles of the spoons. The wooden spoon will act as a guide as you slice the potatoes.
- Hold the spoons and potato and make slits ¼– inch apart across each potato. The spoons should only allow the knife to go two-thirds of the way through the potato – leaving the bottom intact. Rotate potato 180 degrees to slice the second half. Repeat for second potato.
- Place a slice of garlic in every few slits of the potato.
- Brush the potatoes with the melted butter, sprinkle with thyme and season with salt & pepper.
- Place potatoes into an oven-safe baking dish and add chicken or vegetable stock. Cook, basting often for 50-60 minutes or until tender.
- Sprinkle potatoes with cheddar or parmesan cheese and bread crumbs and heat just until cheese is melted .
Chef’s Tip:
- Fresh thyme can be replaced with 1 tsp of dried thyme
Nutritional Information
