1

Hasselback Potatoes

Prep time: 10 minutes
Cook time: 45 minutes
Serves 2

Ingredients:

  • 2 medium golden potatoes
  • 1 Tb. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 3 Tb. unsalted butter
  • 1 scallion, finely chopped

Directions:

  • 1

    Preheat the oven to 425°.

  • 2

    With a sharp knife, make ¼-inch vertical slits in the potatoes, making sure to stop at least ¼ inch before the bottom (don’t cut all the way through).

  • 3

    Toss potatoes with oil, salt and pepper.

  • 4

    Transfer potatoes to a baking sheet, cut sides up. Bake until tender, about 45 minutes.

  • 5

    In a small bowl, combine butter and scallions and serve over potatoes.
2

Salt and Vinegar Chips

Prep time: 15 minutes
Cook time: 30 minutes
Serves 5

Ingredients:

  • 4 russet potatoes
  • ½ cup apple cider vinegar
  • ¼ cup sea salt
  • Oil for frying

Directions:

  • 1

    Thinly slice potatoes on a mandoline.

  • 2

    Transfer to a large bowl and coat with vinegar. Let stand for 1 to 2 hours.

  • 3

    Drain the potatoes and spread them on a baking sheet lined with paper towels.

  • 4

    While the potatoes dry, heat 1 to 2 inches of oil in a large pot over medium heat.

  • 5

    Drop in one potato slice to test the oil. If the potato begins to sizzle, the oil is ready.

  • 6

    Drop in 4 to 5 slices of potato into the oil and cook for 1 to 2 minutes. Flip the potatoes over and continue to cook for another minute or until golden brown and crispy.

  • 7

    Transfer the potato slices back to the baking sheet and sprinkle with sea salt.
3

Parmesan Baked Potato Halves

Prep time: 10 minutes
Cook time: 45 minutes
Serves 6

Ingredients:

  • 6 small potatoes, halved
  • ¼ cup butter
  • 2 cups grated parmesan cheese
  • 1 Tb. garlic powder
  • 1 Tb. oregano
  • 1 Tb. basil

Directions:

  • 1

    Preheat the oven to 400°.

  • 2

    Melt butter and pour into a 9x13” baking pan, spreading evenly across the bottom.

  • 3

    Sprinkle parmesan cheese and seasonings over the butter.

  • 4

    Place potato halves face down on the mixture.

  • 5

    Bake for 45 minutes. Once potatoes are tender, let the pan sit for 5 minutes, otherwise the parmesan crust will not stick to the potato.