Hasselback Potatoes
Here’s a pretty impressive-looking (and awesome tasting) recipe, which is a bachelor’s take on the Swedish version of a “baked potato”. It’s like french fries without the fried! I’m proud of this one…
Make sure you have a sharp knife, your cuts will be easier and more accurate. Take a look:
NOTE: Makes 1 serving: 300 Calories, 25g Fat, 26g Carb, 4g Protein.
Cook Time:
1 hour
Ingredients:
4 medium potatoes (on the smaller side)
2 tablespoons minced garlic (or garlic powder)
2 tablespoon olive oil
2/3 of a stick of butter
Sea salt (or regular salt if you don’t have sea salt)
Pepper
What You’ll Need:
1 baking pan
TIP: If you have a large serving spoon, place the potato in the serving spoon before you cut. Cut down to the lip of the spoon – might make it easier to not cut through the potato.
Directions:
- Preheat the oven to 450 degrees.
- Slice the potatoes into 1/8″ slices but do NOT cut all the way through the potato, leave a little at the bottom so it stays together (see tip above).
- Place the potatoes on a baking sheet. NOTE: cover the baking sheet in tin foil for virtually no cleanup at the end.
- Spread the 2 tablespoons of garlic (minced or powder) evenly over the 4 potatoes.
- Melt the butter. Add 2 tablespoons olive oil to the butter.
- Spoon the butter mixture evenly over the potatoes.
- Cook for 40-50 minutes, or until the outside is crispy and the interior is tender (could go as long as an hour).
- Take them out and add salt and pepper to taste!
They make an awesome companion to that burger you’ve been thinking about all day. Do work! Enjoy, dudes!
9 Responses to “Hasselback Potatoes”
On January 18, 2010 at 11:30 pm
these were bomb. this site is cool keep up the good work
On January 18, 2010 at 11:44 pm
Thanks brotha! Glad you dig the site, definitely more to come ASAP. Im working as fast as I can! hahaha.
On January 19, 2010 at 10:52 pm
super good! so i made the liquid part as instructed but poured it over two potatoes. I combined garlic powder with 2 fresh cloves. Half way through cooking, i took the remaining stick of butter cut into thin slices and placed between some potato slits. I cut my potatoes on a big spoon, that was clever. Super good. Oh, then when they were ready i took the pool of butter/oil and dumped that on top too. I’m not the most healthy i suppose. SOOOOO Awesome.
On January 19, 2010 at 10:53 pm
I said super good twice. oops. well they are.
On January 19, 2010 at 11:04 pm
Hahaha amazing. I ate mine for DAYS after I made them.
Did I tell you to do the spoon trick!? I think I’m gunna add that tip to the recipe.
On January 22, 2010 at 11:28 am
I re-heated last night and put shredded cheddar between the slices. When it was ready all the slices pulled apart easily and i ate with my hands.
On January 23, 2010 at 3:52 am
I did the same thung! Try sprinkling some grated or shredded Parmesan when you make the potato next time for something different.
On March 10, 2010 at 10:15 am
Hey Brandon,
tried these. Couldn’t stop.
Also try them sprinkled with sesame seeds & olive oil.
On March 11, 2010 at 1:29 am
David thats awesome! Glad you enjoyed, dude. Im gunna try them that way next time – i’ll let you know how they turn out.
How'd you do? Post a comment/testimonial here: