Tuesday, February 8, 2011

Hasselback Potatoes

I made these to go with the roast wrapped in foil on Sunday. After looking at a bunch of recipes, I combined a few and came up with this. I think they would be great with sour cream over the top, but we were totally out of sour cream. These were very good and looked like a lot of work.

Hasselback Potatoes

Oval-shaped medium size potatoes (scrub them clean since the skin will be kept on)
Olive oil
Butter
2-3 garlic cloves, sliced thin
Salt and pepper
paprika

Preheat oven to 400 degrees; prepare a baking sheet by placing aluminum foil over it.

Take one potato and, starting at one end, make slits/cuts cut in the potato almost all the way through. If the potatoes tend to roll around, slice a thin layer off the base (prior to cutting the slits) to give the potatoes a flat bottom.

Repeat with remaining potatoes. Add sliced garlic to every other or every 3 slits of the potato.

Brush the potatoes with equal amounts of olive oil and melted butter. Sprinkle with salt and pepper and paprika.

Arrange the potatoes on the baking sheet and place in the oven for 50-60 minutes or until the potatoes turn crispy and the inside is soft. Baste the potatoes with olive oil halfway through the bake time to make them extra crispy.

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