Red Hasselback Potatoes
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
33
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Olive Oil2 tsps
Kosher SaltDirections:
1
Preheat the oven to 375°F
2
Spray a baking sheet with cooking spray
3
Place each potato in a large wooden spoon
4
Thinly slice the potato vertically, about every 1/8 inch, being careful not to slice all the way through to the bottom
5
The shape of the spoon should help prevent it
6
Place the potatoes on the prepared baking sheet
7
Sprinkle the garlic evenly over all the potatoes, and use your fingers to push it into the slits
8
Drizzle with the olive oil and sprinkle with the salt and pepper
9
Bake until tender and browned, 60 to 70 minutes
10
Preheat the oven to 375°F
11
Spray a baking sheet with cooking spray
12
Place each potato in a large wooden spoon
13
Thinly slice the potato vertically, about every 1/8 inch, being careful not to slice all the way through to the bottom
14
The shape of the spoon should help prevent it
15
Place the potatoes on the prepared baking sheet
16
Sprinkle the garlic evenly over all the potatoes, and use your fingers to push it into the slits
17
Drizzle with the olive oil and sprinkle with the salt and pepper
18
Bake until tender and browned, 60 to 70 minutes
19
Variation: For the garlic lovers in the crowd, thinly slice the garlic and place it in the potato slits
20
You can sub in or add chopped shallots to the garlic in this recipe
21
For the garlic lovers in the crowd, thinly slice the garlic and place it in the potato slits
22
You can sub in or add chopped shallots to the garlic in this recipe