Wednesday, November 7, 2012

Hasselback Potatoes

As part of our new budget, I am trying to find ways to stretch our food dollar. We recently bought a 10-lb. bag of potatoes but let's face it, potatoes can be boring. You can only eat them mashed and roasted so many times. To keep things interesting, I have been trying to find fun ways to eat them. Years ago, I saw a picture of potatoes like this and decided to try it out.

Hasselback Potatoes
Makes 4 potatoes

 What I use:
  • 4 medium potatoes (russet or yukon gold work well)
  • 6 to 8 cloves garlic
  • 4 Tbsp. butter
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • Salt

How I do it:

1. Preheat the oven to 400 degrees F.

2. Scrub the potatoes under cold running water and pat them dry.

3. Place the potato on a cutting board and put one wooden spoon in front of it and one behind it. Make uniform slices in the potato, 1/8 inch to 1/4 inch, without cutting all the way through. (The spoon handles stop your knife from cutting down too far.) Repeat with the remaining potatoes.

4. Slice the garlic cloves very thinly and place one slice in between each potato slice. This will keep the slices spread open.

5. Place the potatoes on a foil lined baking sheet.

6. Melt the butter in a small pot or in the microwave. Stir in the Italian seasoning and garlic powder.

7. Pour the butter evenly over each potato, making sure it gets in between the slices.

8. Sprinkle with a little salt.

9. Bake for about 1 hour.

Do you have any new and different ways to make potatoes?

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