Description
Fun looking, delicious tasting potatoes. Crisp on the outside, creamy on the inside. Baked with lemon, garlic dijon vinaigrette
Ingredients
Scale
- 5 large oblong shaped russet potatoes
- 2/3 cup olive oil
- 4 tablespoons lemon juice (1 or two lemons)
- 2 teaspoons dijon mustard (I like Grey Poupon)
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon salt
- several grinds of fresh ground pepper
- 1 tablespoon chopped parsley
- 1 tablespoon lemon zest (from 1 lemon)
Instructions
Preheat oven to 425ºF and set an oven rack in the center position.
- Make the Vinaigrette: Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the vinaigrette at room temperature.
- Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don't roll around when you're slicing them and dressing them. Make slices, about 1/4 of an inch apart, along the length of the potato, but stopping the cut about 1/4 of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through, is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.
- Place the sliced potatoes on a rimmed baking pan. Give the vinaigrette a whisk and spoon 1 tablespoon over each potato. Roll the potatoes around in the pan to coat them. Bake for 45 minutes.
- Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon over each potato, aiming to get it to slip into the slits that have started to open up. Bake for 20-30 minutes more, until the potatoes are nicely browned on the outside.
- Whisk the lemon zest and parsley into the vinaigrette and spoon 1 tablespoon over each potato. Serve and enjoy, passing extra vinaigrette on the side.
- Prep Time: 25 mins
- Cook Time: 1 hour 15 mins
- Category: Side dish
- Method: Bake
- Cuisine: Swedish
Keywords: Hasselback potatoes baked with Lemon Dijon Vinaigrette