Caprese Hasselback Potatoes
6 potatoes, washed
6 tablespoons pasture raised butter, melted
4 tablespoons EVOO, divided
2 tablespoons garlic, crushed
1 tsp sea salt
1/8 tsp pepper
1/2 cup assorted cherry tomatoes, chopped
1/4 cup onion, finely chopped
2 tablespoons parsley, finely chopped
1/2 cup mozzarella, cubed
1. Preheat oven to 425F.
Start by cutting your potatoes into very thin slices that go almost through the potato but not quite. It helps to place a wooden spoon parallel to your potato. It stops the knife from going all the way through.
2. After all the potatoes are cut, in a small bowl, mix together the melted butter, 2 tablespoons EVOO, 1/2 of the salt and pepper, and 1 tablespoon of the garlic.
3. Spread the mixture on the potatoes making sure each potato is coated well. Bake in the oven for about 45 mins.
4. While the potatoes are baking , mix together the tomatoes, the rest of the EVOO, garlic, salt and pepper, onion, parsley and mozzarella. Set aside.
5. After the 45 minutes are up of the potatoes cooking, take them out and add the caprese to each potato and bake for another 10-15 mins or until melted and bubbly.