The perfect holiday appetizer made to impress your guests and amuse your tastebuds. V,GF,Top 8 Free
I bag (1.5 lb) baby potatoes
Fresh Ground Pepper
Preheat oven to 350°. Wash & scrub potatoes. Blot dry.
Place 2 chopsticks on the cutting board parallel to one another and place potato in between them.
Using a sharp knife, start making small slits into potato, using the chopsticks as your guide on where to stop cutting (you do not want to cut all the way through).
Repeat with remaining potatoes and place all in a large bowl.
Drizzle with EVO or coconut oil, making sure to toss so every inch is covered. Then sprinkle with a generous amount of salt and pepper. Don't be scared! Potatoes are quite bland and these babies can use a little salt!
Place prepared potatoes into a rectangle baking dish and place in oven.
Bake 30 minutes, remove from oven and drizzle with a little more oil so it can seep into the soft parts of the potato.
Cook an additional 20-30 minutes or until lightly browned and soft in the middle. Remove from oven and serve warm.
Enjoy these as you would any baked potato. You can eat them as is. Dip each bite into your favorite "safe" ranch or sour cream dip.
OR....sprinkle with shredded cheese and jalapeños in those final moments.
Recipe by Allergylicious at https://allergylicious.com/hasselback-baby-potatoes/