Saturday, July 28, 2012

Hasselback Potatoes

When I first saw Hasselback potatoes on Pinterest, I was intrigued! They are a beautiful, flavor-filled version of the baked potato (and I guess the name originated in Sweden).

The method of slicing the potato almost all the way through and then baking produces a texture that is crispy toward the top (almost like chips) and soft nearer to the bottom of the potato. Drizzle a little olive oil on top and stuff some garlic in the cracks...mmmm...

What a great new way to serve potatoes!

Hasselback Potatoes
adapted slightly from Seasaltwithfood
makes as many as you want!

potatoes (I used golden), 1 per person
1 clove garlic per potato, peeled and thinly sliced
olive oil
sea salt

Preheat oven to 425.
Wash each potato and thinly slice almost, but not all the way, through. 

Stuff slices of garlic in the crevices.

 Place potatoes on a baking sheet and top each one with little bits of butter. Drizzle with a small amount of olive oil and sprinkle with salt and pepper.

Bake about 40 min. or until skin is crispy and flesh is soft.

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