We loved these potatoes! I baked the potatoes before hand for about 30 minutes lathered in olive oil and some kosher salt. The combination of flavors was perfect with out steak dinner! Very easy and very attractive. *Zaar World Tour 3*
Delicious potatoes, and a great side to our salmon main. Loved the textural thing going on with the soft potato and crisped topping. The lemon juice and zest was a great touch - and different from other hasselback potato recipes I've tried. Thanks.
These were yummy! FYI Cut a narrow slice from the bottom of each potato; discard the slice (this helps the potato sit flat and not roll). Then you can place two wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. I was a bit confused with the oil so I just did my thing! Sauteed the garlic in 1 tablespoon oil I didn`t drain I just added the bread crumbs,lemon zest and juice, parsley, salt and pepper. Skipped the butter. I didn`t top with vinaigrette. I suggest to oil the potatoes then pre-baking them just to soften about 20 minutes then top with the yummy goodness. That would make it easier to get the flavoring into the potato.
I asked my 7 year old how many stars this deserved, and she said, "105." I'm sadly limited by the star-rating for this site, but you get the idea. Very easy, very tasty. There's nothing unusual about any of the ingredients, but all together, it makes for a nice potato. Thanks for sharing!
L-o-v-e potatoes and just loved the inclusion of so much garlic and lemon in these, and the parsley was great too: culinary nirvana! We enjoyed these with meatloaf and Mrs Goodall’s Braised Red Cabbage With Apples - Scandanavia Braised Red Cabbage With Apples - Scandanavia. A truly delicious winter’s evening ZWT feast! Thank you for sharing this fabulous recipe, which I’ll certainly make again.
Very tasty! My potato was on the large side, so I cooked it without the crumb mixture, and added that 15 minutes before the end - it still managed to flavour the potato well.
potatoes any way are my downfall.yummy.
I love the garlic oil-it added a lovely aroma. But we didn't use much of the vinaigrette-it was just a little too much lemon for us. These took about an hour to cook through to the middle, so I appreciated your suggestion to cover the potatoes with foil. These are quite good, and I will try them again. Thanks for sharing this recipe!
Extremely tasty and delicious! I had to crank up my (rather dodgy) oven a lot higher than the recipe stated and cooked for about an hour to get the brown crispy thing happening that I love in my potatoes! I will certainly make these again, this is a really lovely recipe!
I didn,t put them in the oven as it was so hot here today,but these are excellent.