Hasselback. My new favorite way to enjoy a potato. These fancy looking potatoes seem like they'd be hard to make, but they are actually really easy and they taste fantastic! Once cooked, hasselback potatoes have some great textures. On the outside they are lightly crisp, while the inside is very soft and creamy. Definitely unlike any other potato!
While these potatoes can certainly be eaten plain, I wanted to add some flavor so I chose to put some garlic in. You want to be sure to slice the garlic as thin as you possibly can. This allows it to cook up nicely, giving the potato the right amount of flavor. I had sliced some too thick and we ended up having to pick out the garlic slices before eating because the flavor was just too strong. So slice it THIN!
(Adapted from Seasaltwithfood)
9 small yukon gold, or new potatoes
2 cloves of garlic, thinly sliced
1-2 Tbsp. crumbled blue cheese*
1 Tbsp. olive oil
1 Tbsp. butter, cut into 9 small cubes
sea salt & ground pepper
Preheat the oven to 400˚F.
To cut the potatoes you will need an old wooden spoon, one you're fine with cutting up. Place a potato in the spoon, and starting from one end of the potato, slice it in 3 to 4 mm intervals. The bowl of your spoon should be deep enough that it will keep the kife from slicing completely through the potato.
Slip several slices of garlic, and a some crumbles of blue cheese (*you can really use as much or as little as you'd like) into each potato and put the potatoes on a baking sheet. Drizzle with the olive oil and top each potato with a cube of butter. Season with salt and pepper to taste.
Bake the potatoes for about 40 minutes or until the potato skin look crisp and the flesh feels soft. Enjoy hot!