Hasselback Potatoes

What is it about this potato that makes me so happy? Maybe it’s the fact that any new way to cook a potato is exciting.  Or maybe it’s the name.  Hasselback. Gorgeous, though I have no idea what it means.

Somehow, these are just absolutely perfect.  Crispy, roasted skin.  Perfectly soft middles.  (Middles? What’s the name for the inside of a potato?)

And while they are so easy, they give off the deceptive impression of being oh so fancy.

You might as well try it, right? Because if your family is anything like my family, you probably eat some form of potato with just about every meal.

Hasselback Potatoes
(Picture-by-Picture Instructional at Joy The Baker)

4 Yukon Gold potatoes, scrubbed and rinsed
4 cloves garlic, thinly sliced
4 T butter, cut into 1 T chunks
Olive Oil, for drizzling
Salt n’ Pepa, for sprinkling

Preheat oven to 425 degrees. Slice a thin layer off of the bottom of each potato, giving them each a flat base to lie on. Make thin slices across the potato, being careful to stop before slicing through the bottom. Stuff a garlic slice in between each potato slice. Place potatoes on a baking sheet with sides. Sprinkle with plenty of salt and pepper, then drizzle with olive oil, and place 1 T butter on top of each potato.
Bake for 45 minutes – 1 hour, until potatoes are tender, basting the potatoes with the melted butter and olive oil from the bottom of the pan every 15 minutes.
Enjoy! I topped mine with simple gravy and served with meatballs and green beans.


PS I saw on my WordPress Dashboard that someone used a search engine to search the words “waffles the bunny.” Thats awesome. And since I like to give the people what they want:

That ear. My heart could burst.


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