Hasselback Potatoes

I have always loved potatoes. Always. I think there was a fear I was going to turn into a potato as a child because I ate them so much. Or green beans. But that’s another story.

When I was younger, mashed potatoes were my all-time favorite potatoes. I picked at most others, but these won, hands down. Since I started cooking, I have been experimenting with new ways to cook one of my favorite foods. I have used the whole potato, sliced the potato, diced the potato, used it with the skin and without. I don’t think I’ve made a bad potato yet, and Jon would probably agree with that statement (not just because I control what goes into his dinner tonight).

I found a recipe for Hasselback potatoes, and it sounded pretty good and looked pretty simple. So, I thought I’d give it a try. And, you know what? It did turn out well. Shall we take a look at how to make them? Alright, let’s do it!

Here’s what you need:

  •  6 medium potatoes
  • 2-3 garlic cloves, thinly sliced (I used my mincer and used the small pieces produced from that — much easier)
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter (the recipe actually says 30 grams, but I don’t measure my butter in grams — the conversion is just over 2 tablespoons at 2.12 tablespoons)
  • Sea salt
  • Ground pepper

Here’s how to put it all together for a fabulous addition to your meal:

  • Preheat the oven to 425 degrees
  • Run your potatoes under warm water and scrub
  • Place your potato(es) on a cutting board, with the flattest side down
  • Starting at one end, begin slicing almost all the way through the potato (do. not. slice. all. the. way. through.) — continue slicing to the other end of the potato, with each slice being about 3-4 mm apart (as best you can, anyway — as you can see in my picture, my slices are not even, nor are they 3 mm apart)
  • Arrange potatoes on a baking sheet, insert garlic slits between the slices
  • Scatter some butter over the top (I chose to melt the butter a bit, not completely, and brush it on with a pastry brush)
  • Drizzle olive oil, sea salt and ground pepper over the potatoes
  • Bake potatoes for about 40 minutes, or until the potatoes become crispy and the flesh is soft
As you can see where the potato is nearly split, I almost cut all the way through. Because of that, I got nervous as I continued to cut through the potato and the remaining slices are much more shallow. (If you look closely, you can make out the depth of all of the slices.)

The most tedious part is cutting the slits in the potatoes…without cutting through it completely. If you cut through, don’t get too worked up over it. Just keep an eye on it as you cook, as it may cook more quickly.

I found this to be relatively easy to prepare, though definitely tedious. It is not something you can rush too quickly through. If you do, you may lose a finger or cut yourself. My first potato was not very attractive, but as I progressed through the potatoes, my skills improved and they continued to look better. (Although, regardless of how they looked, they all tasted phenomenal!) Hasselback potatoes were a great new twist to one of my favorite foods.

Give them a shot and let me know what you think. I’d be interested in your feedback!

 

Recipe from seasaltwithfood