Tag Archives: Recipes

She {hearts} Hasselback Potatoes

Where I grew up there are lots of farmers. I hear lots of people call our area ‘corn and tater’ country. Needless to say we ate corn and potatoes a lot! Good thing they are two of my favorite foods. For many summers my job was working at the potato grader, grading out the yucky potatoes from the good ones before they were put on a truck and shipped elsewhere. We often eat baked potatoes, scalloped potatoes, potato salad, & mashed potatoes but I’m always looking for new potato recipes. Recently, I came across one potato recipe that i will definitely be fixing again!

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Ingredients:
3 Russet potatoes, cleaned, skin on
6 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp salt
1/2 tsp cracked black pepper

Using a sharp chef’s knife, begin making about 1/4 inch slices, working your knife all the way near the bottom of the potato, but not slicing all of the way through. Take your time and get as precise as you can. Do this for each potato.

Melt three tablespoons of butter, then add in the olive oil. Mix well.

Preheat your oven to 400 degrees.

Add the potatoes to a baking sheet lined with parchment paper, and with a spoon, begin drizzling the butter and olive oil mixture into the gaps of every potato. You will want to be sure that every potato gets a generous amount of the melted butter. Shower the potatoes with the salt and pepper.

Add the potatoes in the preheated oven and cook for 40 minutes. After 40 minutes, preheat your broiler to 425 degrees. Add the potatoes back into the oven, under the broiler, for about 5 minutes. Remove from the oven and serve!

You get a nice crunchy exterior along with the soft interior.

Although I didn’t try it this particular night there is an option for what sounds like a delicious topping.
Topping option
Ingredients:
2 tbsp flat leaf parsley, chopped
3 tbsp fine bread crumbs
1 clove of garlic, minced
1 tsp rosemary, chopped
Mix the parsley, minced garlic, rosemary, and breadcrumbs, a pinch of salt and pepper, and give a good stir. Melt the additional three tablespoons of butter, and add the butter to the breadcrumb mixture. After 40 minutes, remove the potatoes as they should be fork tender and already looking delicious. Spread the breadcrumb mixture on top of each potato. Then continue cooking them for 5 minutes & then putting them under the broiler for 5 minutes.

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I chose not to do the topping the night I fixed this meal, but the next time I cook them I’ll be sure to try it! I accompanied our potatoes with bacon wrapped asparagus bundles, sliced tomatoes from a friends garden, and a London Broil that cooked in the crockpot all day! Yum!