This Hasselback Potato Recipe is easy to follow and sure to impress. Top with cheese, bacon, sour cream and chives – a fun twist on the traditional baked potato!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 4 cloves minced garlic
- ½ cups Olive oil
- 1 teaspoon Ground fresh sea salt
- ½ teaspoon Freshly ground black pepper
- 1 teaspoon Ground rosemary
- 4 Large russet potatoes
Preparation
Prepare your oil for brushing. Peel, crush and mince the garlic. Add to a small bowl with the oil. Add a few grains of crushed sea salt and black pepper. Add rosemary. Stir gently and let the flavors infuse the oil as you prepare the potatoes.
Clean the potatoes by rubbing them with a damp cloth. (If you let them sit under running water, they’ll absorb too much liquid and take much longer to cook!) Then start slicing crosswise into thin pieces, without cutting all the way to the bottom. Use wooden chopsticks, spoons, or something similar to place on either side of the potato to help you avoid cutting it completely.
Once you’ve finished each potato, brush it (and carefully between the slices) with oil and place it on a baking sheet. Repeat with the remaining potatoes. These are oven safe at 425ºF. Bake for 15 minutes, remove and baste again, then put back for 15 minutes. Take out, baste and put back in the oven for another 15 minutes. Cooking time may vary slightly depending on the size of the potatoes.
When the potatoes are done, they will be golden brown and easy to pierce with a fork. Sprinkle with toppings or toppings and serve! A fun and delicious twist on a traditional baked potato!
