26 November 2010

Hasselback Potatoes

I amuse myself while I blog sometimes. I've made the food I post here, and I definitely have already eaten it, so it shouldn't be surprising to me when I write about it, right? But take this for example. As I uploaded the photo, I'm looking at this and am like "wow, that looks really good" as if someone else made it. Aaron even walked past and acknowledged how good looking these potatoes were, and that means a lot coming from him. Normally I make the poor guy suffer each and every night while he smells food but I won't let him touch it until I take pictures of it. And then when he gets a piece, he inhales it as if it were oxygen, not wasting another second to look at what I've served.

But sometimes a good chunk of time passes from making it to when I blog about it. For example, these were made back in October. So when I dig them out of the Kacey's Kitchen Query, I am pleasantly surprised by food I made, that I forgot about.

I cooked these for what seemed like forever, and they ended up not being quite done on the side. I didn't cover them when I made them, so I've reflected what I believe will be appropriate changes, in the recipe below. Another option would be to microwave them for a few minutes prior to baking them, and cut back on the cooking time quit a bit.

Hasselback Potatoes

Printable recipe
by Kacey's Kitchen
  • 4 Baking Potatoes
  • 4 large cloves of garlic
  • 2 tbsp EVOO
  • 1 tbsp butter
  • Freshly ground salt & pepper
  • Fresh parsley, for garnish
  1. Preheat the oven to 425 degrees F.
  2. Put a potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 1cm intervals. Repeat with all potatoes.
  3. Melt the butter with the EVOO. Mince the garlic and mix in with the butter and EVOO.
  4. Place potatoes on a foil lined baking sheet. Pour garlic and butter mixture over all the potatoes, rubbing garlic into all the crevasse.
  5. Sprinkle with salt and pepper.
  6. Cover with tin foil and bake about 30 minutes. Uncover and bake for another 15 minutes or until the insides of the potatoes are soft and the outsides are crispy.
  7. Garnish with parsley if desired.

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