Now We’re Cooking: Hasselback Potatoes

I keep seeing recipes for Hasselback potatoes all over recipe blogs and sites.  As a potato lover I couldn’t resist giving it a try.

Again the ingredients are simple everyday ingredients that you probably already have in your fridge and spice rack:

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6 russet potatoes

1 stick of softened butter

1/2 cup of olive oil

Salt/Pepper

1/3 cups finely chopped chives (I didn’t realize I didn’t have chives until I had already started cooking soooooo they’re missing from my version)

  1. Preheat oven to 450 degrees
  2. Slice potatoes in 1/4 inch thick slices without cutting all the way through the potato

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3. Mix the softened butter, olive oil, salt/pepper and chives in a bowl

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4. Brush the butter/olive oil mix onto the potato, make sure to get in between each slice (warning: the mixture looked kind of gross and the consistency looked a little suspect to me but after brushing it on the potatoes it made a little more sense. it’s a little bit of a messy process)

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5. Bon Apetit

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I had to sprinkle a little more salt/pepper on after I took them out of the oven.

Confession: During the process I for sure thought I was going to have to title this post EPIC FAIL! Sometime around 30 minutes in the oven I checked on them and they looked dried out and I just knew that by the time it reached 55 minutes they were all going to be burned to a crisp.  Surprisingly, the inside were just right, nice and soft and the outside was a little crispy, the perfect combo.  While prepping the potatoes Cakes protested her dislike for potatoes (even though she could survive off french fries and mashed potatoes alone) after some persuading she tried the hasselbacks and loved them.  I’m sure it was partly because she was able to eat them like a finger food by peeling off each slice and partially because the skin was crispy.  Even Mr. Grumps had seconds (he ain’t low).

Have you or would you try this hasselback recipe?  Let me know what you think.

Credits to foodnetwork.com for the recipe.

 

 

 

 

 

 

 

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4 comments

  1. mimimyselfandi · April 6, 2016

    This looks delicious, now all I need you to do is post a salmon recipe to go along with this… and maybe some asparagus. đŸ™‚

    Like

  2. kaycmitchell · April 6, 2016

    Will this work with other types of potatoes? I’m going to try today with Yukon gold.

    Like

    • wipingbuttsandtakingnames · April 6, 2016

      It called for russet but I think any plump potatoes will do.

      Like

      • kaycmitchell · April 6, 2016

        I made the potatoes for dinner and the munchkin LOVED it. And she claims to “hate” potatoes. She called them potato chips. This recipe fell right in line with my grocery shopping this morning and I will totally make again.

        Like

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