APWU Mini Hasselback Potatoes
Ingredients
Mini Hasselback Potatoes
- 15-20 mini white potatoes
- 3 tbsp salted butter
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp black pepper
- 1 tbsp drived parsley
- fresh chopped chives
Parmesan Honey Mustard Dipping Sauce
- 3 tbsp mayonnaise
- 1 1/2 tbsp Parmesan cheese
- 2 tsp Wegman's Honey Dijon mustard
- 1 tsp white balsamic vinegar
- salt to taste
Instructions
Pre-heat oven to 400 degrees.
Add mayonnaise, Parmesan cheese, honey dijon, and white balsamic to a small mixing bowl; whisk until combined and taste for seasoning. Set aside until ready for serving.
Thinly slice each potato without cutting all the way through and place it on a baking sheet. Melt the butter in a small mixing bowl and add olive oil, garlic, parsley, onion powder, salt, and paprika. Stir until combined. Baste each potato with the mixture, reserving approximately half. Bake potatoes for 20-25 minutes. Remove from oven and baste again. Bake for an additional 20-25 minutes until golden brown and crisp. Sprinkle with chopped chives and serve with Parmesan Honey Mustard Dipping Sauce. Enjoy!
Recipe Notes
