Mini Hasselback Potatoes with Steak
1 hour 10 min serves 6-8
Mini Hasselback Potatoes with Steak
These potatoes will pretty up any plate and are easier than they look. Using chopsticks helps to get a symmetrical, eye catching hasselback cut without slicing through the potato. You can also use the technique on larger russet potatoes and sweet potatoes.
Ingredients:
- 1 Pre Brands Top Sirloin
- 8 small russet potatoes, scrubbed and dried
- 2 T olive oil
- 2 T melted butter
- 1 t kosher salt plus crunchy salt to finish, we like Maldon
- 1/4 t black pepper
- 1 t onion powder
- 2 t dried parsley, divided
- Preheat oven to 425°F.
- Place 2 chopsticks on a cutting board and place potato between them. Using a sharp knife, cut small slices (try for about 1/8 of an inch)stopping when the knife blade hits the sticks so you are leaving the bottom of the potato intact. Turning the potato half way helps with accuracy.
- Mix the other ingredients in a bowl big enough to submerge a potato in, reserving 1 t of the parsley for garnish. One by one, using your hands or tongs, dip each potato in the mix and swirl so the potato and slices are coated.
- Place potatoes on a baking pan and place in oven. Bake for 50 minutes. If serving right away, allow to cool for about 10 minutes. Potatoes will hold for a few hours, cover with foil and reheat at 350°F for 5 to 10 minutes.
- Cook your steak to your desired doneness and serve with the hasselback potatoes.
- Garnish with crunchy salt and remaining parsley before serving.
Amount per 236g
-
236g
1 serving
-
211kcal
Calories
-
5g
Protein
-
314mg
Sodium
-
3.1g
Fiber
-
3.32g
Fat
-
41.99g
Carbohydrates
-
1.45g
Sugar
Nutrition is approximate, data retrieved from happyforks.com