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Crispy Hasselback Potatoes with Sweet Scallion Cutlets


This is a lighter, citrusy, and delicious change from all the heavy chicken dishes on Passover. When there are leftovers, I cut the chicken into strips and use it on top of a salad of lettuce, mandarin oranges, glazed nuts, and dried cranberries, with a sweet vinaigrette.


I adapted the Crispy Hasselback Potatoes recipe to make it a healthier variation of supper on Wednesday night in the G. family. The kids used to happily eat their chicken if it was served alongside these beauties. The crispy crust on the bottom, the beautiful fan-like slices, and the flavorful dressing make this a delicious and elegantly presented side dish.


Prepare the Potatoes


Scrub and wash potatoes well. Bring a large pot of water to boil. Add potatoes and boil until soft (about 20 minutes).


Preheat oven to 350 degrees Fahrenheit.  


Peel skins off and slice the potatoes thinly, making sure to not cut all the way through. Place in a 9×13-inch pan.


In a small bowl, whisk together olive oil, pepper, salt, and garlic and pour over the potatoes. Cover and bake for 40 minutes. Uncover and bake an additional 5 to 10 minutes.

Prepare the Cutlets


Combine all ingredients and marinate overnight.


Grease a grill pan and heat over medium- high heat. When pan is hot, add chicken and grill for five to seven minutes on the first side and about three minutes on the second side.