I was recently introduced to the concept of Hasselback Potatoes, thanks in part, to my ever growing obsession with Pinterest.
These potatoes really couldn't be simpler to make, and they are adorable to look at too. Give your regular baked potato the night off, and instead opt for one that's crispy on the outside, while creamy and tender on the inside. Ahhh, potato bliss. Why is it that I've yet to meet a potato I didn't like?
4 medium size potatoes
4 cloves garlic, sliced thin
3 Tbsp olive oil
2 Tbsp Parmesan cheese, grated
freshly ground black pepper
Butter, Sour Cream & Chives for serving
Preheat the oven to 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. Insert sliced garlic between cuts. Drizzle with olive oil making sure to work into into the slits. Sprinkle with Parmesan cheese, sea salt, and freshly ground black pepper.
Bake the potatoes for about 40 minutes, basting once with additional olive oil. Cook until potatoes turn crispy on the outside and the flesh is soft.
Serve with butter, or sour cream and chives.
recipe adapted from Sea Salt with Food