Sunday, September 29, 2013

Recipe #243: Hasselback Potatoes

These are a cool combination of au gratin, baked potato, and potato chip.  Better to be over-cooked (for more crispiness) than undercooked.  Season according to your tastes!  A winner from Cooking Light magazine.


Baking potatoes
Olive oil
Desired spices  (I used kosher salt, pepper, fresh thyme, fresh rosemary, dried parsley and basil)


Preheat oven to 450 degrees.

Slice potatoes- cut most of the way through at 1/8 inch intervals so that it looks like an accordion.  Line up chopsticks or butter knives on both sides at the base to stop the knife from going all the way through.

Combine olive oil and spices and brush over the potato, making sure the oil gets into the cuts.

Bake, uncovered, for 45 minutes to an hour.

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