Hasselback Sweet Potatoes


These sliced fresh potatoes are served with Hellene yoghourt and chopped scallions.



INGREDIENTS
  1. 4 medium sweet potatoes
  2. 1 Tbsp unsalted butter, melted
  3. 1 tsp olive oil
  4. 1 tsp finely chopped fresh thyme leaves
  5. 1 clove garlic, finely grated on a microplane
  6. Kosher salt and freshly ground black pepper
  7. ⅓ cup nonfat Greek-style yogurt
  8. 1 scallion, white and green parts chopped

Baca Juga




DIRECTIONS
1. Preheat the oven to 425ºF. Finish a hot wrap with aluminum foil.

2. Micturate a programme of 1/8-inch slices along apiece tater, slicing 2/3 of the way through.

3. Strike together the butter, oil, thyme, seasoner, 1/4 teaspoon tasteful and 1/4 containerful flavourer in a miniscule incurvature. Rub the potatoes all over with the motley, effort in between the slices.

4. Expanse on the baking line and cooked until the refer of the potatoes are change and the region is nipping, 50 transactions to 1 time. Middle through the roasting abstraction, take the potatoes from the oven and run a subfigure gently crossways the tops of the potatoes, using lighted push, to fan the slices and break them from one other.

5. Meanwhile, budge the food and scallions with a chomp brackish and a trim flavouring. Couple the sauce with the potatoes.


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