Hasselback Potatoes

In my humble opinion, I do believe that potatoes are the best side dish to any meal :)  I have loved frying, roasting, grilling, boiling, mashing, broiling, and yes even microwaving spuds for a delicious side dish.  These are no exception.   It is definitely a change from the normal spud, and tastes great! Enjoy :) 


Hasselback Potatoes
From:  The Sisters Cafe/Sea Salt with Food

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

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.

Garnish: Chopped fresh herbs such as chives or Italian parsley

**Also if you are short on time, slice them first then micorwaved for 10 minutes before drizzling with oil and seasoning.  Finish in the oven for about 20 minutes or until crisp.**

Remove potatoes from oven and place potatoes on a serving dish. Sprinkle with chopped fresh herbs if you desire. 

Variations

Sprinkle potatoes with freshly grated Parmesan cheese during the last 10-15 minutes of baking.

Drizzle your favorite pesto across the tops before baking.