Hassleback Potatoes with Aged Hard Cheese by Chef Drew Deckman
Serves 4 people
INGREDIENTS
- 4 ea. Medium Sized Purple Potatoes
- Course sea salt
- Arugula
- 2 oz. good quality Extra Virgin Olive Oil
- Edible flowers
DIRECTIONS
- Slice potatoes the short way approx. 1/8 to 1/4 inch apart
- Season between each slice without breaking the potato olive oil/salt
- Bake in a hot oven until done
- Place arugula, drizzle with olive oil
- Microplane hard cheese & decorate with edible flowers
