Hasselback potatoes with peanut-cilantro dressing

These go-with-everything crispy hasselback potatoes with a vibrant green dressing get their tanginess from fresh lime zest!

Ingredients

Ingredient Checklist

• 8 smalls russet potatoes (about 5 ounces each), scrubbed
• 6 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground pepper
• ½ teaspoon salt
• Zest of 2 limes
• ½ cup lime juice
• 2 teaspoons honey or maple syrup
• 1 cup chopped fresh cilantro
• ¾ cup unsalted peanuts, chopped and toasted
• 2 green chiles, such as jalapeños or serranos, minced
• 2 cloves garlic, grated

Directions

Instructions Checklist

• Step 1

  Preheat oven to 425°F. Line a baking sheet or roasting pan with foil.

• Step 2

  Make cuts every 1/8 to 1/4 inch in each potato, slicing deeply but not all the way through, to create a fanlike appearance. Brush the potatoes with 3 tablespoons oil, taking care to coat the cut surfaces well. Season with pepper and salt. Place the potatoes on the prepared pan. Roast until golden brown and slightly crispy, 1 to 1 1/4 hours.

• Step 3

  Meanwhile, whisk the remaining 3 tablespoons oil, lime juice, and honey (or maple syrup) in a small bowl. Add lime zest, cilantro, peanuts, chiles and garlic; mix well. Serve the potatoes drizzled with the dressing. I made sure they got between each layer to enjoy to the maximum!

Until next time..XOXO