Hasselback Potatoes

Potatoes are a staple in many households. They are available in winter and summer, inexpensive and filling. They are also a little plain looking, and groans of “potatoes again” can be heard when I put the same dish of cubed, baked potatoes on the table again. This recipe, from Kosher by Design Entertains, gave me a way to dress up potatoes for special events and did not seem overly difficult not did it involve too many strange ingredients.

Ingredients:

Idaho or Yukon Potatoes (I used Idaho), garlic, sea salt, black pepper

Slicing the Hasselback Potatoes

Slicing the Hasselback Potatoes

The Process:

I preheated my oven to 450 and set up a chopping block with scrubbed potatoes. Then I sliced each potato into thin wedges, without slicing all the way through. It took some practice to avoid slicing all the way down without wimping out and not slicing through enough. Then I placed the potatoes on a baking sheet, placed garlic in between the slivers and drizzled the potatoes with olive oil, salt and pepper.

The potatoes baked for one hour, with continuous basting. Then they were ready to eat!

The Results:

Hasselback Potatoes Ready for the Oven

Hasselback Potatoes Ready for the Oven

There definitely no strange ingredients which is a plus in my book. After some practice, slicing the potatoes was easy and drizzling them with garlic and oil took all of two minutes. The major hardship here was basting the potatoes and making sure the oven did not burn. This helps them stay moist and prevents burning.

They were a huge hit at the table and disappeared in minutes! I would definitely make it again.

 

 

 

Hasselback Potatoes Ready for the Oven

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