Norah's Menus and Recipes: Hasselback Potatoes

About my cooking

This is a place for me to track recipes we try. Sometimes we like the recipe, sometimes we do not, and sometimes only one or two members of our family like the recipe. I try to cook from scratch and we try to avoid processed foods. As such some of the recipes I post can sometimes be a little time consuming. I also try to buy and cook with locally grown organic products. I am willing to pay a little more to achieve this goal. If I can't find local organic I buy locally produced foods and then organic foods from elsewhere. I'm a big supporter of the "eat local" idea. I do belong to 2 different CSA's here in Utah, I buy from Crossroads Urban Center's food co-op, and I am a frequent shopper at local farmer's markets.

Monday, May 25, 2009

Hasselback Potatoes

I am in love with these potatoes. I am already plotting ways to make these gems again. They were flavorful, buttery, and garlicky, my type of food. They were very easy to make and most of the time involved in making these potatoes was in the cooking time. The recipe comes from a new blog I discovered called Sweet Basil.

Hasselback Potatoes
recipe from Oh Sweet Basil

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 TB Butter
Sea Salt, I used French Grey Sea Salt
Freshly Ground Black Pepper

Preheat the oven to 425. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.