With the addition of butter, garlic, and balsamic glaze, in this week’s Goodbye Gluten Girish transforms a regular potation into a Hasselback potato for a gluten-free dish.

Hasselback potatoes

Ashvita Girish, Staff Reporter

It’s amazing how something as simple as a potato can be cooked in so many different ways and always result in a mouthwatering dish that will make you come back for more. Potatoes are a good side for almost any meal, but in this recipe, we take the classic Hasselback potato and add some greens to create a full rounded meal.

Ingredients

2 large russet potatoes
4 tbsps butter
3 cloves of garlic
2 sprigs of fresh rosemary
1 spring of thyme
1 bunch of fresh asparagus
3 tbsps balsamic vinegar
1 clove garlic
4 tbsps Nonna Pia’s balsamic glaze

Directions

In a small saucepan melt the butter.
Chop the garlic cloves, rosemary, and thyme and add them to the butter.
Let the butter mixture cook for two minutes.
To cut the potatoes, start at one end and make vertical slices that don’t go all the way through the potato. This technique will create a fan where the potatoes bake.
To ensure that you don’t cut all the way through the potatoes, you can place two chopsticks on either side of the potato and cut vertical strips from the top of the chopstick.
Generously brush all the butter mixture on the potatoes. Move the slices around so the butter mixture seeps into the cuts in the potato and set aside.
In a separate baking pan spread out the asparagus.
In a small bowl combine the balsamic vinegar, finely chopped garlic, and Nonna Pia’s balsamic glaze.
Lavishly brush the balsamic mixture over the asparagus.
Bake the asparagus in a 400 ℉ oven for 30 minutes.
Bake the potatoes for 45 minutes in a 400 ℉ oven.
Every 15 minutes take the potatoes out and brush the excess butter that resides in the pan over the potatoes. The goal is to always keep the potatoes covered in butter.
Serve hot with corn on the cob.

Hasselback potatoes

Comments (0)