Lately I’ve been scrapping every surface of my brain for new potato recipes. I’ve got a lot of standby recipes for almost every variation of the potato but it’s always fun to discover a new trick in the kitchen. I saw the “hasselback” potato on television the other day and thought I’d try it. These are what happens when a roasted potato meets a baked potato – a quicker version of a baked potato with the fun crunch of a roasted potato – really no complaints. You could certainly top these with sour cream but we ate them right out of the oven. There really isn’t much of a recipe – I picked out smaller yukon gold potatoes, cut the bottom off to make an even surface, sliced several parallel slits into each potato top making sure not to slice completely through and topped with olive oil, salt, pepper and rosemary from the garden. We roasted them for about 30 to 45 minutes in an oven at 375 degrees. Depending on the size of the potato they could take more or less time. Poke them with a knife to make sure they are tender throughout before serving. Or steal one and test it yourself – that’s the perk of the cook.
I’m just crazy over how fun these look. And, of course they taste good too.