Tuesday, April 12, 2011

Garlic Hasselback Potatoes

I am all packed up and ready for Texas! I am very excited about our mini trip to Katie's wedding!! Next week I will post many pictures of the beautiful bride and my pretty bridesmaid dress (yes I actually like this dress!) Between now and Sunday here is a fun new way to make baked potatoes.

Garlic Hasselback Potatoes

2 russet potatoes
4 garlic cloves
2 Tbsp butter
2 tsp olive oil
salt and pepper
Preheat oven to 425
Place potato in between two wooden spoons (handles need to be the same width). Slice down on the potato and the spoon handles will stop you from cutting all the way through. Make thin slices all the way across the width of the potato.
It is hard to see how many slices there are, but I tried to do as many as I could without cutting into each slice.
Ok, so I think I made 3 potatoes, not just two..
Slice garlic into very thin pieces.
Place a slice of garlic between every 2 or 3 slices.
Slice butter.
Put potatoes into a baking dish.
Top with butter.
Drizzle with olive oil and sprinkle lots of salt and pepper. Remember potatoes need a lot of salt.
Cook for 1 hour. When you remove from oven they will be spread out and pretty like this!
Serve with a big juicy piece of steak!
Next time I want to try turning these into a scalloped potato.

2 comments:

Val Curtis said...

I am so inspired between you recipe and Ree's. I will be creating my own version this weekend! I will make sure to credit you and leave a link!

Julia said...

This is a great recipe, I'm definitely going to try it soon!