Garlic Hasselback Potatoes

Well, it’s been a long week. I’m excited for the long weekend!!! Why has it been such a busy week? Well my day job is busy as usual, and cooking for the husband and the 2 cats (well I don’t COOK for the cats) keeps me pretty busy, but I mixed it up this week and threw in a little kickboxing. Well let me tell you…after many many months of being inactive and cooking and eating my way through the days, one hour of punching, kicking, and push-ups has made me almost immovable. As a matter of fact, I’m trying to find a comfortable way to type because holding my arms up while typing on a desk that’s so small I can’t rest my elbows on it is painful. Trying to lift my legs so I can rest my feet on the edge of the desk while typing is painful. Heck, sneezing and laughing is painful! All of this has absolutely nothing to do with Hasselback potatoes, but I thought you would all find some humor in my condition.

So, about those Hasselback potatoes. I’m sure you’ve all seen plenty of pictures on Pinterest of gorgeous sliced but still whole potatoes. I know I have, and it’s what inspired me to learn more about them. It seems they are named after the restaurant they originated in Sweden. The name simply refers to the way the potato is prepared for roasting—with a series of slices, making sure to not cut all the way through. What you get is an accordion or slinky-type effect. Fancy, Schmancy! At that point, you can add whatever you’d like, and roast away!! After the roasting you can top with even more items. Sure, I was tempted to go crazy with toppings—I mean the possibilities are endless—shredded cheese, lemon, herbs, breadcrumbs, garlic, butter, vinaigrette, sour cream, bacon, ham, sausage, spinach….the list goes on! I stayed simple here, garlic, olive oil, and coarse sea salt (I am trying to watch my girlish figure). These are really quite simple to prepare, and they make a fantastic presentation. Serve these at your next dinner party, and your friends will surely be impressed. You know what else is great about these? The fact that we leave the skin on is a healthy option since the skin has plenty of vitamins, and we all love vitamins right? Oh, and you know what else??? They’re fun to eat since you can grab each slice and eat them all like potato chips.  My husband and I surely enjoyed eating them this way.

I stayed real simple with this dinner, completing the meal with grilled rib eye steaks (I see you meatlovers drooling over that medium rare beef and natural au jus in the shot) and lemon green beans (that’s right, I sneaked in my new favorite ingredient) Let me say that the entire meal was great! The chunky, crunchy bits of sea salt on the potatoes, the tender steak, and the refreshing lemon zest—mmm. And you know what, there was no butter to be found in this meal! Once again, extra-virgin olive oil saves the day. I only posted the recipe for the Hasselback potatoes, but if you want to try my lemon green beans, just toss your steamed green beans with some garlic salt, lemon zest, and a drizzle of extra-virgin olive oil. For tips on grilling steaks, check out this interesting article I read today on Serious Eats. Enjoy!




Garlic Hasselback Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 small/medium russet potatoes, washed and scrubbed
  • 2 large garlic cloves, sliced
  • coarse sea salt
  • extra-virgin olive oil
Instructions
  1. Preheat oven to 400 degrees.
  2. Starting at one end, cut your potato into very thin slices, about ⅛–1/4 inch thick making sure you don't cut all the way through! Try and go down as far as you can, and if you happen to cut through, just stick it back on! No biggie!
  3. Once you've sliced the potatoes, drizzle with extra-virgin olive and rub around to coat them completely. Try to get the oil in between each slice.
  4. Evenly place the garlic slices between the potato slices.
  5. Sprinkle the potatoes with the coarse salt.
  6. Lay aluminum foil on a baking sheet, and sprinkle some sea salt into 2 little mounds on the foil. Place each potato on top of the mound.
  7. Roast in the over for 1 hour or until tender and crisp.

 

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