Hasselback PEI Potatoes
 
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:

  1. Preheat oven to 400oF.
  2. Gently scrub potatoes to remove dirt and loose skin.
  3. 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.
  4. 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.
  5. Place a slice of garlic in every few slits of the potato.
  6. Brush the potatoes with the melted butter, sprinkle with thyme and season with salt & pepper.    
  7. Place potatoes into an oven-safe baking dish and add chicken or vegetable stock. Cook, basting often for 50-60 minutes or until tender. 
  8. 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