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the star of the show (post 23 of a 52 recipe challenge)

October 2, 2013


I’ve spent the last month or so trying a few new recipes and taking a few pictures along the way, but for the most part I’ve gotten by eating meals that were haphazardly put together with whatever was in the pantry, refrigerator or on the counter from the farmers market.  We all have those recipes that we know by heart, that we turn to over and over again.  Now that fall has officially arrived and we’re all open to the idea of turning ovens back on (I really do that even in the heat of summer because that’s what air conditioning is for, right?), I bring you the Hasselback.  I’ve seen this in magazines and on other blogs but it wasn’t until it popped up in my September issue of Cooking Light that something sparked and I knew I had to make it.  It delivered everything I wanted with crispy edges, a creamy center and a nice little garlic finish.  We ate them with a little grilled fish and a veggie side, but honestly I don’t even remember what they were because this potato was the star that night.

This is one of those recipes that isn’t really.  Consider this a guideline on making Hasselback potatoes.

Preheat oven to 450F.  Line a rimmed baking sheet with foil, being sure to build a rim to catch the butter that drips from the potatoes during baking and to make clean up easier.

Cut most of the way through a potato, at 1/8-inch intervals so that it looks like an accordion.  I put chopsticks on each side of the potato so my knife wouldn’t go all the way through.  Lacking those a small pen or pencil would work perfectly.  Combine melted butter or olive oil, salt (or sea salt), pepper and garlic in a small dish.  Brush over the potato making sure to drizzle a little between each slice.  Bake uncovered for 45 – 60 minutes, depending on the size of the potato.  I basted the potatoes a couple of times during the baking with some of the butter that pooled in the pan to keep the goodness from getting away.


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