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Parsley, Chili, Garlic Hasselback Potatoes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 55 min
  • $
Gatheredtable
adapted fromSea Salt with Food

Ingredients

  • 4 tablespoon parsley, chopped
  • 4 tablespoon garlic, chopped
  • 6 yukon gold potatoes, scrubbed
  • 4 tablespoon extra-virgin olive oil
  • 4 tablespoon red pepper flakes
  • sea salt and pepper to taste

Directions

Prep: 1. Preheat the oven to 425. 2. Chop parsley and garlic. Make: 1. Starting at one end, cut almost, but not all the way, through each potato as close together as you can. 2. Arrange the potatoes in a lightly oiled baking tray. Brush the top of each potatoes with olive oil, and sprinkle with parsley, garlic, red pepper flakes, salt and pepper. Pushing some of the toppings between the potato slices. 3. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Goes great with these recipes

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