Recipe by Nechama Norman

Crispy Hasselback Potatoes with Sweet Scallion Cutlets

Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

10 Hours
Diets

Ingredients

Crispy Hasselback Potatoes

  • 8 medium-sized potatoes

  • 1 small onion, sautéed

  • 1/2 cup Bartenura Olive Oil

  • 1/4 teaspoon pepper

Sweet Scallion Cutlets

  • 1 and 1/2 to 2 pounds chicken cutlets, thinly sliced

  • 1/2 cup orange juice concentrate

  • 1/4 cup sliced scallions

  • 1 teaspoon fresh ginger, chopped or 1 cube Gefen Frozen Ginger

  • 4 garlic cloves, crushed or 4 cubes Gefen Frozen Garlic

Directions

Prepare the Potatoes

1.

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

2.

Preheat oven to 350 degrees Fahrenheit.

3.

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

4.

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

1.

Combine all ingredients and marinate overnight.

2.

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.

Crispy Hasselback Potatoes with  Sweet Scallion Cutlets

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Esty
Esty
2 months ago

The potatoes were so tasty & delicious. I would use smaller potatoes when making it next time.

E F
E F
1 year ago

When do you use the sauteed onions in the potato recipe?

Miriam Fischer
Miriam Fischer
6 years ago

Freezing for Yom Tov Do you think that I can freeze these potatoes?

Question
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Cnooymow{shman
Cnooymow{shman
Reply to  Miriam Fischer
6 years ago

I’m not a lover of freezing potatoes….. They get watery. Some might disagree.

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