Part baked potato, part crispy potato chip, this show-stopping side dish brushed with a Nashville Hot garlic oil mixture looks great plated and is surprisingly easy to prep!
12 slices Smoked Gouda, About 2-Inch Square Thin Slices
1 tsp (5 milliliters) Fresh Thyme, minced
1 tsp (5 milliliters) Fresh Parsely, minced
1 tsp (5 milliliters) Fresh Rosemary, minced
Procedure
Prep
In a saucepot, heat butter, olive oil and garlic on low heat. Cook until garlic is softened and flavor has been infused into oil. Remove from heat.
Strain oil into a bowl, discarding solids. Add Nashville Hot Seasoning, stirring until well combined.
Heat oven to 350°F (175°C). Slice potatoes crosswise, hasselback style, leaving 1/4" at bottom of potato intact.
Place potatoes on a lined sheet tray. Brush with Nashville Hot garlic oil mixture, making sure to brush into cuts.
Roast potatoes 40 minutes, basting with Nashville Hot garlic oil every 10 minutes (3 times). Cool completely. Wrap potatoes individually and hold refrigerated for service.
Service
For each serving, flash fry a potato 3 minutes.
Place 1 slice Gouda in every third cut. Flash fry, just long enough to melt cheese.
Brush on final coating of Frank’s Nashville Hot® Seasoning garlic oil and top with fresh herbs. Serve Immediately.
