Lucy Boston

Tuesday, July 31, 2012


For those who asked about the Hasselback Potatoes:
Yes, they were great!
Wait, you wanted the recipe, didn't you?
I typed it here so you can copy/paste/print:

Hasselback Potatoes

1/4 cup butter, melted
Stir in:

1/4 cup extra virgin olive oil
1 teaspoon sea salt*
1 teaspoon roasted garlic*
*(I use a spice grinder with a mixture of sea salt and dry, roasted garlic)
1 teaspoon parsley
Mix the spices into the melted butter and olive oil
and let stand while prepping potatoes.
6 medium russet/baking potatoes, washed and peeled (I don’t peel the bottoms)

With a wooden mixing spoon handle behind/under the back, long side of the potato,
slice thinly down through the potato. The spoon handle is a “stopper”
so you don’t slice through the potato bottom completely.
After each potato is sliced, drop it into a bowl of cold water.
When all potatoes are sliced, remove potatoes to paper toweling,
sliced side down, to drain.
Take first potato and roll into butter mixture, turning a few times,
letting potato slices fan out. Place onto baking sheet and repeat with each potato.

Bake at 400 degrees for 30 minutes.
After 15 minutes of bake time,
brush melted butter from baking sheet over top of potatoes,
and brush again at 30 minute mark, then sprinkle with topping.

1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated Parmesan cheese

Return to oven for final 15 minutes baking time.

Some recipes I’ve seen have you covering the potatoes for the first part of the baking time,
but I like them uncovered, as it leaves them a little crunchy on the outside and soft in the middle.
They are great fresh out of the oven, but can be done ahead of time
and covered and refrigerated to use the next day.
I just re-warm them in a hot oven (400 degrees) for a good
15 minutes to half hour to get them crispy on the outside again.

1 comment:

Thank you so much for taking the time to visit!