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A few weeks ago I saw a picture of a potato on a friend’s Facebook page and it may  have changed my life. Now, this was no ordinary potato. This was a “hasselback potato.”

It’s so simple – you just take Russet potatoes and slice them very thinly but not all the way through (I’ll show you a trick that makes this easy) and tuck thin slices of garlic into the sliced potato. Then you drizzle on butter and olive oil, sprinkle with salt and freshly ground black pepper and bake. I added some rosemary too – you could also try chives or any dried herb you wish.

You’ll need:
Large Russet potatoes: one per person
Melted butter and extra-virgin olive oil for drizzling (omit the butter and it’s vegan!)
Salt and pepper (and other herbs if desired) for sprinkling
1-2 cloves garlic per 2 potatoes

Preheat oven to 450° F

Now, to prepare the potatoes. To prevent slicing all the way through the potato, just place two wooden spoons on either side like this:

and slice very thinly.

Place the potatoes on a baking sheet (lining with foil makes clean-up easier) and insert the garlic at maybe every third or fouth slice, depending on how much you love garlic. Drizzle melted butter and olive oil on top, then sprinkle with salt, pepper and herbs (if using).

Bake the potatoes for about 45 minutes or until the potatoes turn crispy and the interior of the potato is soft. I took them out about mid-way and drizzled the melted butter and olive oil from the pan back over the potatoes, which helped get it between the slices.

POTATO HEAVEN. Try it! I think you’ll see what I mean!

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