Saturday, May 26, 2012

Hasselback Potatoes

I have had these potatoes bookmarked forever! It's about time I got around to trying them. It's a new variation on potatoes for me. The name makes me think of David Hasselhoff though. It's a simple change from a normal baked potato, and I do like the crispness of the skin. I saw the idea over at Mel's Kitchen Cafe. Enjoy!

5-6 medium baking potatoes
4 garlic cloves, pressed through a garlic pressed or finely minced
2 Tbsp. olive oil
2 Tbsp. butter
freshly ground black pepper

Preheat the oven to 425 degrees. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.
Arrange the potatoes on a tin foil lined baking sheet. Sprinkle some salt over the potatoes and then sprinkle the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some freshly ground black pepper over the potatoes.
Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.

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