Tuesday, November 22, 2011

Hasselback Potatoes- Guide Recipe

I've seen recipes for these little gems all over the internet and I have always wanted to try them. After making them I don't know why I waited so long! They're no more difficult to make than a baked potato but they look so much more elegant. They would look great on any holiday table.

I just made a couple using some small white potatoes. You could make these using new potatoes or even large russets. It just depends on how many you are feeding. You could also add cheese between the slices, flavored butters, fresh herbs etc... you don't need to follow this recipe to a T. Add whatever you and your family like! The possibilities are endless. Here is how I did mine.


3 small white potatoes
2 cloves garlic, sliced
parmesan cheese
salt and pepper


1. Wash potatoes thoroughly and dry. 
2. Slice a little bit of the bottoms of the potatoes to create a flat surface.
3. Place a potato in a large spoon and slice. The spoon ensures the knife will not cut all the way through the potato and will give you the fanning effect. Repeat with all potatoes.
3. Here is where you add your own spin: I thinly sliced a couple of cloves of garlic and inserted them in every other space. I alternated with thin slices of cold butter. Top with freshly grated parmesan cheese.
4. Bake at 425* for about 45 minutes. (Time may vary depending on the size of your potatoes).
5. Top with a dollop of butter or sour cream and serve hot!
2. Sprinkle with salt and freshly ground pepper.

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