Friday, October 16, 2009

Hasselback Potatoes

I've always wanted to try these potatoes and decided to finally give them a try after seeing then on What Do I Want To Cook Today. They were extremely easy to make with very little clean up. My entire family enjoyed these delicious potatoes. I look forward to trying them again with different herbs and seasonings. Thanks for the inspiration Jan.
  • Hasselback Potatoes:
  • Recipe and photos by For the Love of
  • Adapted from What Do I Want To Cook Today
  • 3 russet potatoes
  • Olive oil
  • Sea salt and freshly cracked pepper, to taste
  • Dried basil, to taste
  • Garlic cloves, sliced into thin slivers

Preheat oven to 425 degrees. After washing the potatoes well, thinly slice each potato, being careful not to cut all the way through. (Place the potato on a large serving spoon so you won't cut all the way through).
Season each potato with basil, sea salt and freshly cracked pepper to taste. Place a thin slice of garlic between each layer. Place the potatoes in a baking dish and drizzle with olive oil.

Bake for 1 hour or until the potato is tender. Serve with butter and sour cream if desired. Enjoy.

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