Garlic Hasselback Potatoes
These are the ultimate cross between roasted and baked potatoes. Slicing accordion style keeps the tops and bottoms crisp and the insides creamy and tender. Butter and garlic takes it to a new level!
- Desired number of potatoes Russets or Yukon Golds, depending on preference, scrubbed
- Garlic cloves –numbering the same as your potatoes- peeled and thinly sliced
- Butter 1 tablespoon per potato
- Olive oil for drizzling
- Salt and freshly ground black pepper to taste
- grated cheese such as Cheddar, Monterey Jack or Colby
- minced fresh parsley
Preheat oven to 425°F. Drizzle about a tablespoon of olive oil over the bottom of a rimmed baking dish large enough to hold your potatoes comfortably with a little room for the potatoes to fan out as they cook.
Place a new, unsharpened pencil (or wooden spoon handle or dowel) on either side of a potato, lengthwise. Starting at one end, slice down until the knife reaches the pencils. Repeat the slices at 1/8-to-1/4 inch intervals until you reach the other end of the potato. Tuck the thin pieces of garlic into the potato “fans” about every third slice or so. Break the butter into pieces and dot the top of each potato with about 1 tablespoon. Sprinkle with salt and pepper and drizzle about 1 teaspoon of olive oil over each potato.
Pop the baking dish into the oven and bake for about 40 minutes to 1 hour, or until the potatoes are crispy on the outside and tender on the inside. Transfer to a serving plate and sprinkle with desired optional toppings.
Calories: 293kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 122mg | Potassium: 897mg | Fiber: 5g | Vitamin A: 350IU | Vitamin C: 25.7mg | Calcium: 75mg | Iron: 7mg