Hasselback Potatoes

[Guest guest]

Hasselback Potatoes

 

 

6 medium baking potatoes

8 teaspoons melted vegan margarine

1/4 teaspoon ground black pepper

 

For the onion topping:

 

1 clove garlic, crushed

6 teaspoons diced onion

 

For the herb topping:

 

4 tsp chopped fresh parsley

2 teaspoons fresh -OR- 1 tsp dried chopped basil

2 teaspoons fresh -OR- 1 tsp dried chopped basiloregano

 

For the spice topping:

 

1 teaspoon paprika

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

 

 

1. Preheat oven to 220 C (430 F). Spray a shallow shallow baking dish

with oil.

 

2 Cut a thin slice from the bottom of each potato. Place cut side down

on a work surface. Lay a wooden spoon parallel to potato. With base of

knife resting on spoon handle, thinly slice each potato crosswise

without cutting all the way through.

 

3. Place potatoes in prepared dish. Fan slices. Brush with 4 tsp of

margarine. Sprinkle with pepper. Bake for 1 hour.

 

4. To prepare desired topping, combine ingredients in a bowl. Mix

well. Sprinkle over potatoes. Drizzle with the remaining margarine.

Bake for 15 minutes. Serve immediately.

 

 

Serves 6.