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Smokey Hasselback Potatoes

with Chicken Bone Broth Homestyle Original
Gluten Free
recipe-difficulty
Easy peasy
recipe-serves
6
ready-in
2hrs

Crispy at the edges, buttery in the middle and seasoned in every little slice, these spuds are dressed to impress. Chicken Bone Broth adds a savoury hit that works beautifully with smoky paprika, garlic and plenty of golden butter.

Nutrition Information (per serve):
Protein: 5.8g
Carbohydrates: 38.2g
Fat: 21.4g
Fibre: 4.8g

Sides & Snacks
Modern Wellness Cuisine
Pantry Items
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• 6 large Yukon Gold potatoes, peeled
• ⅓ cup olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp Chicken Bone Broth Homestyle Original
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• ⅓ cup unsalted butter, melted (approx. 5.3 tbsp)
• Flaky sea salt, for finishing

1. Preheat oven to 400°F (200°C).

2. Place each peeled potato between two wooden chopsticks or wooden spoon handles. Make thin vertical slices down to the chopsticks at 1/16 to 1/8-inch intervals, taking care not to slice all the way through.

3. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, Chicken Bone Broth Homestyle Original, sea salt, and black pepper.

4. Brush the seasoned oil generously over each potato, making sure it gets into the slices. Place on a rimmed baking sheet, cover tightly with foil, and bake for 50 minutes.

5. Carefully remove foil and baste generously with melted butter. Cover tightly again and bake for an additional 30 minutes.

6. Uncover and bake for a final 10 minutes until crispy and golden brown on the edges. Sprinkle with flaky sea salt before serving.