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Hasselback potatoes
A Swedish version of baked potato: crisp outside, nice and soft inside. Ingredients
- 8 medium oval-shaped potatoes, peeled, or (if they are new), well washed
- 4 cloves garlic, coarsely minced
- 1/2 tbs each fresh or dried herbs of your choice (rosemary, thyme, basil)
- 1 tsp sweet red paprika
- Black pepper
- Coarse sea salt
- 2 tbs olive oil
Directions
- Cut across each potato at about 3mm intervals, but not all the way through.
- Distribute evenly garlic in between the slits in the each potato.
- Place the potatoes on a baking sheet lined with aluminum foil, cut side up.
- Mix herbs, sweet paprika, pepper and salt and sprinkle over and between the the slits in the potato.
- Drizzle the potatoes with olive oil and bake in oven at 200°C for 60 minutes or until crispy brown on the outside and soft inside.
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