Hasselback Potatoes (Fail)
Many of you have this seen picture of hasselback potatoes on Pinterest:
Stunning, no? When I saw this post, I immediately pinned, and several of you followed suit. I think the caption was something like “Better than fries!” Well who doesn’t want something that’s better than FRIES? I didn’t even know that existed! I had some potatoes at home, so I thought I’d give it a shot. Well, this is how mine turned out.
Not quite the same. Or even close at all! This just did not taste good. I basically forced myself to eat it. So why am I sharing this, you ask? Because I really think they can be great. The recipe is simple, and I think my fail here was all user error. I didn’t bake this long enough, and I don’t think I cut the sections thin enough. You can do better than me, I know it!
Start with these ingredients (and potatoes, of course!):
Wash your potato and start slicing it into sections. Do not cut all the way through. Smear some butter and garlic in between every other section. Top with salt and a drizzle of olive oil.
Then bake at 425 degrees for 45 minutes or until crispy. I took mine out at about 40 minutes, and I think it could’ve cooked for more than an hour, so you see why the fail is completely my fault. I know you will do better because you’re patient. And better at timing the different components of your meal. 😉
1 tsp crushed garlic
1 Tbs olive oil
1 Tbs butter
- Preheat the oven to 425 degrees. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
- Arrange the potatoes on a baking tray and insert the garlic and butter inbetween the slits. Then drizzle the olive oil and sprinkle with salt.
- Bake the potatoes for about 45 minutes or until the potatoes turn crispy and the flesh is soft.