How to: Hasselback Potato’s
I’m not sure I’ve ever met a potato I didn’t like, and there’s certainly nothing wrong with a run-of-the-mill roasted potato recipe you can make with your eyes closed. BUT, if you’re looking for the black tie event of potato recipes, you’ve found it.
Hasselback potato’s are just the right conjunction between comfort food and fancy food. Delicately cut and in this case, stuffed with all the yummiest herbs and garlic that potato’s love, then baked to a tender, golden finish. If you’re seeking some ego cookies, make these for the people in your life and your ego will be stroked to your hearts delight.
Now let's get on with it, shall we?
What you’ll need:
5 scrubbed potato’s (any potato will do; pictured is russet)
A bundle of fresh rosemary
6 cloves fresh garlic
1 tbs dried dage
A bundle of fresh thyme
5 tbs melted butter
Salt and pepper
Instructions:
Preheat your oven to 45o*F
Slice the potato’s nice and thin, leaving 1/4 inch at the bottom uncut to hold it all together. Tip: place the potato between two chopsticks or wooden spoon handles while you cut and they will make sure you don’t slice through.
Melt your butter in a bowl and add to it 1 tbs dried sage, 2 tsp minced rosemary, 2 tsp fresh thyme (remove leaves from stem and rough chop first). Mince, grate, or crush the garlic into the bowl and give it all a good stir.
Place the potato's in your baking dish and brush each potato with the mixture making sure to get into all the cracks, then sprinkle with salt and pepper to taste.
Arrange some of the extra herbs around the dish for even more flavor and pretty presentation. Bake for 35 minutes uncovered, then 20 minutes covered or until totally tender and golden. Then brush with a little extra butter before serving!
There you have it! Try this recipe for yourself, let me know how you like it in the comments and tag me on social so I can see!
X’s and O’s,
Rach
