YIELDS 6-8 SERVINGS
6-8 POTATOES WASHED
4TBSP THE SPICE COACH GOURMET CAJUN BLEND
4 TABLESPOONS SOFTENED BUTTER
3/4 CUP TOMATO PUREE
1 SHALLOT FINELY CHOPPED
4 GARLIC CLOVES, FINELY CHOPPED
1/3 CUP WHITE VINEGAR
1TBSP WORCESTERSHIRE SAUCE
1/4 CUP MAPLE SYRUP
PREHEAT OVEN TO 400 DEGREES
SLICE THE POTATOES ¾ OF THE WAY THROUGH TO FORM CONNECTED SLICES. PLACE ON A PARCHMENT LINED BAKING SHEET.
IN A FOOD PROCESSOR COMBINE ALL THE REMAINING INGREDIENTS AND PULSE UNTIL COMBINED AND SMOOTH. USING A PASTRY BRUSH, BRUSH EACH POTATO WITH THE MIXTURE. BAKE AT 400 DEGREES FOR 40-45 MINUTES UNTIL THE POTATOES ARE SOFT AND TENDER. SERVE IMMEDIATELY
HASSELBACK POTATOES
