HERBED HASSELBACK POTATOES


Ingredients:

1 (200 g) bar DARI CREME BUTTERMILK, melted
2 tbsp dried Italian herbs
1/2 tsp iodized fine salt
5 (100 g each) pc potatoes, washed
5 tbsp Japanese breadcrumbs

Dressing

1 tbsp garlic powder
1/2 cup MAGNOLIA REAL MAYONNAISE

Procedure:

  1. Preheat the oven at 425°F.
  2. Make the basting liquid by combining half of melted margarine and add the herbs. Season with salt. Set aside.
  3. Prepare the potatoes by slicing thinly but leaving 1/4 inch at the bottom.
  4. On a baking pan, brush potatoes with the butter mixture and cover with foil. Bake for 25 minutes and brush with butter mixture.
  5. Add breadcrumbs and return to the oven without the foil. Bake for an additional 20 minutes or until soft.
  6. Make the dressing by adding garlic powder to the remaining melted margarine and whisk into mayonnaise. Serve potatoes with dressing
Makes 5 servings  

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