Hasselback potatoes the Benecol Way

 

  • 2 potatoes for each eater
  • Fresh herbs (rosemary, thyme…)
  • ½ tbsp of Benecol Buttery Taste for each potato
  • A pinch of salt
  • Black pepper to taste

 

  1. Preheat the oven to 220 celcius, then wash the potatoes. You can leave the skin on, or peel the potatoes if you prefer so.
  2. Slice the potatoes. You can use a wooden spoon as a guide: the cuts should go only to the lid of the spoon, not all the way through. Make slices at 3mm intervals across the potato. Place the potatoes in a baking dish.
  3. Mix herbs and black pepper with the Benecol spread. Brush the herb-spread onto the potatoes and try to get it into the cuts as well.
  4. Sprinkle a pinch of salt on the potatoes and bake for approximately 60 minutes until the potatoes are golden brown and soft inside.
  5. Decorate with fresh herbs and serve with fish or meat of your choosing.