Pommes de terre Hasselback à la mijoteuse, au beurre miel-sriracha

Ingrédients

• 3 russet potatoes (large)
• 4 Tablespoons butter
• 1 Tablespoon sriracha sauce
• 1 Tablespoon honey
• salt and pepper (to taste)
• 2 Tablespoons chives, chopped
• 1 Tablespoon scallions, chopped (optional)

Préparation

1. 1

   Wash russet potatoes and pat dry.

2. 2

   With a sharp knife, slice the potatoes crosswise into approximately 1/4" slices. Cut about two-thirds of the way through the potato with each slice, leaving the bottom of each slice attached.

3. 3

   Wrap each potato in a piece of aluminum foil.

4. 4

   Place potatoes in the slow cooker. Cook on high heat for four hours. Potatoes are done when they feel slightly soft when squeezed.

5. 5

   Remove potatoes from slow cooker. Unwrap and set aside.

6. 6

   Place the butter in a small, microwave-safe bowl. Heat in the microwave on high for 30 seconds, or until melted.

7. 7

   Add the sriracha sauce and honey to the butter, and stir to combine.

8. 8

   Place each potato on a serving plate, and drizzle with the honey-sriracha butter. Garnish with fresh chives, and scallions if desired.

9. 9

   Season with salt and pepper, to taste. Enjoy!