Hasselback potatoes

• Vegan
• Gluten free

• Produce

  • 2 tsp Garlic
  • 1 tbsp Lemon
  • 5 Oblong shaped russet potatoes, large
  • 1 tbsp Parsley

• Condiments

  • 2 tsp Dijon mustard
  • 4 tbsp Lemon juice

• Baking & Spices

  • 3 grinds Pepper, fresh ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2/3 cup Olive oil

Found on panningtheglobe.com

Description

Ingredients

• 5 large oblong shaped russet potatoes
• ⅔ cup olive oil
• 4 tablespoons lemon juice (1 or two lemons)
• 2 teaspoons dijon mustard (I like Grey Poupon)
• 2 teaspoons finely chopped garlic
• ½ teaspoon salt
• several grinds of fresh ground pepper
• 1 tablespoon chopped parsley
• 1 tablespoon lemon zest (from 1 lemon)

Directions

• Preheat oven to 425ºF
• Make the dressing Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the dressing at room temperature.
• Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they dont roll around when youre slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through, is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.
• Place the sliced potatoes on a jellyroll pan. Give the dressing a whisk and spoon 1 tablespoon of dressing over each potato. Roll the potatoes around in the pan to coat them. Put the pan in the middle of the preheated oven and bake for 45 minutes.
• Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes, until the potatoes are nicely browned on the outside.
• Add the lemon zest and parsley to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!