Skillet Hasselback Potatoes
Source of Recipe
Cast Iron Skillet
List of Ingredients
8 potatoes (about 7 ounces each)
½ cup butter, melted
3 Tablespoons finely chopped shallot
3 garlic cloves, minced
1 ½ teaspoons salt
½ teaspoon fresh ground pepper
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
2 teaspoons minced fresh sage
½ cup soft whole wheat bread crumbs
¼ cup grated Parmesan cheese
Preheat oven to 425°.
Cut thin slices lengthwise from bottom of sweet potatoes to allow them to lie flat; discard slices.
Place potatoes flat side down; cut crosswise into 1/8 in. slices, leaving them intact at the bottom. Arrange potatoes in a 12-inch cast-iron skillet.
Stir together next five ingredients.
Spoon half the butter mixture evenly over potatoes. Bake 35 minutes.
Meanwhile, add herbs to remaining butter mixture. Toss bread crumbs with Parmesan. Remove skillet from oven.
Spoon remaining butter mixture over potatoes; top with bread crumb mixture.
Return to oven until potatoes are tender and topping is golden brown, 10-12 minutes.