Eosinophilic Esophagitis Friendly Hasselback Potatoes with Herb Butter
Total time1 hr 20 min
Prep time15 min
Cook time1 hr 5 min
4.7(24)
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Learn more →Ingredients
4 servings
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp salt
- 2 tbsp grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
- 2
Place one potato on a cutting board and lay a wooden spoon or chopstick along each long side to act as a depth stop. Using a sharp knife, cut crosswise slices about 1/8-inch apart, stopping when the knife hits the spoon handles so the base of the potato stays intact. Repeat with the remaining potatoes.
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