2011, Recipe 101: Hasselback Potatoes

Recipe courtesy of Seasaltwithfood

• 6 Medium Yukon Gold Potatoes
• 2 - 3 Cloves Garlic, thinly sliced
• 2 Tbsp Olive Oil
• 30 g Butter
• Maldon Sea Salt
• Freshly Ground Black Pepper

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Results: So impressive! And easy!  When you cut them, put chopsticks on either side to keep you from cutting through.  You can see a few of my cuts are a tad deeper than I'd like because I didn't have chopsticks (strangely).  The crevices spread apart as you cook them.  The modification allows for using all olive oil, no butter.  I can see how butter would've made them even better.  The garlic pretty much disappeared.  I think next time I'll use garlic powder.  Very yummy!