Sunday, January 8, 2012

Hasselback Potatoes

How awesome are potatoes? I mean you can do so many things with them, mashed, baked, fried the possibilities are endless.
I kind of have a little obsession with Pintrest right now and when I saw these lovely crispy little potatoes floating all over everyone’s boards I knew I had to make them asap!

They are really easy, and ridiculously tasty!

What you need,

4-6 Yukon gold potatoes
1-2 garlic cloves very thinly sliced
Cold butter cut into thin slices
Olive oil
Coarse salt and fresh cracked black pepper

Heat your oven to 400 degrees. Line a baking sheet with parchment paper.
Wash your potatoes and dry them well.
Slice a thin slice off one of the long sides of your potatoes, just to make a little flat spot so they sit up straight.
Very carefully slice most of the way down, but not all the way, in ¼ inch slices all the way across so it looks like a fan.
You can use 2 chopsticks, one on each side of the potato to make sure you don’t go all the way through the potato, that is what I did!
Carefully spread apart the sections and alternate stuffing a slice of garlic or a slice of butter in between each slice.

Place on the baking sheet and drizzly each potato with olive oil, sprinkle with coarse salt and pepper.

Bake until fork tender and crispy. My potatoes were pretty small and they took about 25 minutes. So just keep checking them, if they are large they could take 35 or 40 minutes.

Garnish with sour cream, chives, bacon bits, ketchup. Whatever you like!

There you have it, fancy looking potatoes that taste amazing!


1 comment:

  1. I love these! We made them for the first time a few months ago, in the regular dinner rotation now.