Ardo

Potato ‘hasselback’ with herbs butter

BIO_KRUIDEN_AARDAPPEL_HASSELBACK_117

Serves 10

50g Parsley Ardo
50g Basil Ardo
50g Dill 
30g Garlic Ardo
30 medium-sized potatoes
500g butter at room temperature
salt and pepper

Allergens

Milk

Preparation

  1. Make the herbs butter by mixing the butter with the garlic, parsley, basil and dill. Season with salt and pepper. Make rolls in plastic foil and let them set in the fridge or freezer.
  2. Rinse the potatoes well. Cut slits across the potato with a sharp knife about 3-6 mm apart. Do not cut the potatoes completely.
  3. Put the potatoes with the incised side up in a lightly buttered roasting tin.
  4. Place a slice of the herb butter on each potato.
  5. Bake the potatoes crispy in the oven (35 to 45 minutes at 200°C).
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