Thursday, January 20, 2011

Hasselback Potatoes

For the Potatoes:
4 russet potatoes
4 garlic cloves
4 tablespoons unsalted butter
coarse sea salt
cracked black pepper
3 tablespoons olive oil

Preheat oven to 425 degrees F.

Thinly slice garlic cloves.  Set aside.
Rinse and scrub potatoes well.  We’re keeping the skin on so it’s gotta be clean.
Slice a thin layer off of the bottom of the potatoes.  This will give them a solid base to rest on to get sliced.  Slice into the potatoes but not completely through them.  Slice potatoes, creating very thin rounds connected at a base.  Slide garlic slices in between potato slices.  You might  actually need to shove them in… the potato might be pretty tight.  Just be careful not to tear the bottom.
Place potatoes on a baking sheet.  Generously sprinkle potatoes with salt and pepper.  Top each potato with one tablespoon of butter.  Drizzle with oil.  Bake for 1 hour or until tender on the inside and crisp on the outside.  Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan.  This will make the skin crispy and delicious and the potato extra buttery.
When cooked through and crispy, remove from the oven, cool for 10 minutes.

The potatoes, washed and dried....


Slice the potatoes and place garlic between slices....


Sprinkles with sea salt, black pepper, butter and olive oil....

Voila, The finished potatoes.....

So delicious.....Cheers

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