This blog has been donated by our friend Michelle Robeson. Thank you for sharing this delicious Hasselback Potato recipe using the Himalayan Salt Stone Mortar & Pestle.
Himalayan Salt Stone Mortar & Pestle
3-4 of a cup of EVOO
1 lemon, juiced
2-5 cloves of garlic, minced
1tsp dried rosemary
Touch of pepper
Using the mortar & pestle, grind the rosemary down. You also have the option to substitute a couple of ground peppercorns, in place of using the pepper mill.
Then, in a small bowl, whisk together the dressing ingredients.
For the potatoes: Use 6-10 potatoes depending on the size.
Scrub the potatoes but leave the skins on. Using a peeler, remove a small bit of potato from the bottom, to create nice flat surface. We don't want our spuds rolling away.
Now slice the potatoes at 1/4 inch intervals, taking care not to cut all the way through so the potato holds together. An easy way to do this is to place chopsticks on either side of the potato while slicing. Place the cut potatoes on a baking sheet and spoon about 1 tbsp of the dressing over each potato.
Place in oven, on middle/upper middle rack, and bake for 45 mins. Drizzle each potato with a bit of EVOO and return to oven for 20 minutes.
Dish and serve with a sprinkle of Fine Himalayan Table Salt
Try it tonight with your Himalayan Salt Stone Mortar & Pestle!