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Beston’s Hasselback Potatoes Recipe

Beston’s Hasselback Potatoes Recipe

These Hasselback potatoes made with Beston’s Farm fresh potatoes are baked in the oven before adding the breadcrumb, pecan and brie topping which bakes to crunchy perfection. This will make the perfect side dish to put on the table for any special occasion.

Ingredients

8 Beston Market Farm fresh white potatoes
¾ cup Panko breadcrumbs
100g Beston Brie cheese
10 sprigs Beston Market Farm Fresh thyme
3 cloves Beston Market Farm Fresh peeled garlic
½ cup pecans
1/3 cup Pendleton Kitchen Olive oil

Ingredients

Pre-heat oven to 180C.

Lay the potatoes one at a time on a chopping board with a wooden spoon above and beneath each potato. Using a sharp knife cut thin slices across the width of the potato (the spoons will stop you from slicing all the way through to the bottom).

Mix the thyme, olive oil, garlic and thyme together in a mortar and pestle and thoroughly mix together. Place the potatoes in a large baking tray and pour over the oil mixture and toss through with your hands so the potatoes are coated on both sides.

Bake for one hour.

Meanwhile toss the pecans, breadcrumbs and cheese into a food processor and pulse until fine crumbs form.

Remove the potatoes from the oven and top with the breadcrumb mixture. Return to the oven for another 15 minutes or until topping is golden and potatoes are completely cooked through (check with a sharp knife to ensure they are tender).

beston-hasselback-potato-2

Hasselback Potatoes

Ingredients

  • 8 Beston Market Farm fresh white potatoes
  • ¾ cup Panko breadcrumbs
  • 100g Beston Brie cheese
  • 10 sprigs Beston Market Farm Fresh thyme
  • 3 cloves Beston Market Farm Fresh peeled garlic
  • ½ cup pecans
  • 1/3 cup Pendleton Kitchen Olive oil

Instructions

  1. Pre-heat oven to 180C.
  2. Lay the potatoes one at a time on a chopping board with a wooden spoon above and beneath each potato. Using a sharp knife cut thin slices across the width of the potato (the spoons will stop you from slicing all the way through to the bottom).
  3. Mix the thyme, olive oil, garlic and thyme together in a mortar and pestle and thoroughly mix together. Place the potatoes in a large baking tray and pour over the oil mixture and toss through with your hands so the potatoes are coated on both sides.
  4. Bake for one hour.
  5. Meanwhile toss the pecans, breadcrumbs and cheese into a food processor and pulse until fine crumbs form.
  6. Remove the potatoes from the oven and top with the breadcrumb mixture. Return to the oven for another 15 minutes or until topping is golden and potatoes are completely cooked through (check with a sharp knife to ensure they are tender).
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Carolyn Murphy

Carolyn Murphy

Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!

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