While these potatoes taste good just plain salted, adding a bit of honey and garlic just elevates the flavor and takes it to another level.
If you want a budget-friendly but fancy looking dinner side dish to impress your guests, say hello to honey roasted hasselback potatoes. Not only do they sound fancy, but possibly more importantly, they look like a lot of time and effort must have gone into making them, when in reality, itâ€™s a matter of minutes. And the best part? They taste delicious. While these potatoes taste good just plain salted, adding a bit of honey and garlic just elevates the flavor and takes it to another level. Letâ€™s make them.
Cut a sliver lengthways of the bottom of your potatoes so that they can sit flat on the baking tray. Using a sharp knife, make thin slices in the potato but DO NOT cut all the way through. Putting the potato on a wooden spoon or between a pair of skewers or chopsticks will help prevent you from slicing all the way down. Repeat with remaining potatoes. Put a small pat of butter on top of each potato and bake until slightly golden. While the potatoes are baking, heat 1/4 cup of honey in a saucepan, and grate in some garlic. Once the honey begins to bubble, add 2-3 tablespoons of mustard and a couple of pinches of salt. Take your potatoes out of the oven and using a baking brush or a spoon, coat each potato with the honey mustard glaze, making sure it falls into all the crevices. Put the potatoes back in the oven, making sure to brush them with the sauce at least twice more, for an additional 30-40 minutes, or until golden brown and caramelized. Serve warm and enjoy!
4-5 medium potatoes
1/4 cup honey
2-3 tablespoons mustard
2-3 cloves garlic
Shot by Mohsin Khawar
Photographs: Mohsin Khawar
Starring: Emmad Irfani
Label: London Bridge
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