Wednesday, July 1, 2015

Tomato Basil Hasselback Potatoes

Sometimes I don't have a good story for why I make the recipes that I do. I absolutely love potatoes, and I love tomato and basil together, so I decided to put them together. It's as simple as that. Add Parmesan cheese on top, and they are amazing!


6 red skin potatoes (as oval shape as possible)
6 cherry or grape tomatoes, sliced
6 large basil leaves
Olive oil Pam (or any kind of cooking spray)
Salt and pepper
Grated Parmesan cheese (around 1/4 cup)

Preheat the oven to 375 degrees. Slice each potato in thin slices (about 1/4 inch), going about 3/4 of the way down the potatoes. Rip each basil piece in thirds or fourths, depending on the size, and place a piece every two slices. Do the same with the tomato slices, places every other two slices and not duplicating with the basil. Repeat with each potato and place on a baking sheet or jelly roll pan. Season with salt and pepper, and thoroughly spray with the olive oil baking spray. Bake in the oven for approximately 60 minutes until the potatoes are tender and start to open up. Sprinkle the tops of each potato with grated Parmesan cheese and place back in the oven for about 3 minutes. Let cool slightly before serving.

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