HASSELBACK POTATOES WITH OLIVES
Crispy on the outside, tender on the inside. So are our hasselback potatoes with olives, the ideal garnish to accompany any meat or fish dish. Do you dare to make them?
- 1 cup Manzanilla pitted olives
- 4 potatoes of 7 oz. each approx.
- 2/3 butter
- 8 slices of bacon
- 1 cup of sour cream
- 2 tbsp. chopped chives
STEP BY STEP INSTRUCTIONS
Chop the olives into slices and leave some of them to decorate.
Wash the potatoes very well and cut the potatoes like an accordion, which is to say with parallel cuts of half a centimeter without reaching the bottom part of the potato so that it stays together. With the help of a brush smear the inside of the potato well with butter in and bake at 300º for 1 hour. The last 10 minutes raise the temperature to 180º to brown.
While the potato is baking, cut bacon into small squares and brown over medium heat until it loses its fat.
Once the potatoes are baked, add a good spoonful of sour cream, bacon, chopped chives and plenty of sliced olives.