Fondant Hasselback Potatoes

This recipe for hasselback potatoes produces creamy-on-the-inside and perfectly crispy-on-the-outside results every time. The creamy fondant sauce will have you begging for one more bite…or potato.

1pound of waxy potatoes, skin on (Yukon Gold works best)

2 TBS of Caramelized Garlic EVOO

1 tsp Roasted Garlic Sea Salt

1 Sprig of Rosemary

1 Sprig of Thyme

¾ Cup of Heavy Cream

2 TBS Tomato Paste

One whole garlic, cut in have skin on

3 TBS Parmesan Asiago Dipper

½ cup of parmesan cheese – grated

2 TBS Truffle EVOO

1+ tsp Black Truffle Sea Salt

Fresh Ground Pepper

1. Preheat to 400 F.

2. Cut deep incision across each potatoes about ¾ of the way through about 1/8 apart.

3. Heat garlic oil in a deep skillet like a dutch oven and saute potatoes over medium heat, 3 min per

side. Add herbs, garlic sea salt & pepper and roast in the oven for 40 min.

4. In a small saucepan, heat cream, tomato paste, garlic, dipper and ½ Parmesan cheese, heat until

reduced about a third.

5. Pour the cream around the potatoes. Sprinkle with cheese and bake for about 10 min, or until

bubbly.

6. Drizzle with truffle oil & top with truffle sea salt & enjoy!