Hasselback Potatoes
The most impressive baked potato! Thinly sliced, drizzled with butter and olive oil. Topped with roasted garlic!
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Servings: 6
Equipment
- Chopsticks or 2 wood spoons
Ingredients
- 6 baking potatoes
- 8 tablespoons 1 stick butter, melted
- 1/2 cup extra-virgin olive oil
- 1/3 cup finely chopped chives
- salt and pepper to taste
- 4 garlic bulbs, slice the tops off so that the garlic cloves are just barely exposed
- fresh parsley
Instructions
- Preheat oven to 450 degrees F.
- Place a potato between 2 chopsticks (you can also use a wooden spoon on either side). Thinly slice the potato without slicing all the way through. The chopsticks should prevent you from slicing all the way through. Repeat with the remaining potatoes.
- In a small bowl, combine the butter, olive oil, chives, salt and pepper.
- Put the potatoes on a baking sheet and brush the butter mixture over top and in between the slices.
- Cut the tops off the garlic bulbs. Disperse the garlic bulbs and season potatoes and garlic with salt and pepper and drizzle with olive oil.
- Tent foil and roast in oven until potatoes are crispy on the top and tender in the middle, about 1 hour. (Remove foil after the first 35 minutes.)
- Squeeze the garlic out into a small bowl and mash with a fork. Add the parsley. Mix it together. Brush over the potatoes.