hasselback potatoes

In technique on April 18, 2013 at 2:17 am

i had seen these all over and needed to try them. i mean, come on, how bad could they be??


everyone suggests that you start by setting the potato in a wooden spoon to cut it, and i have to agree that was easiest. i’m sure you could leave it on a flat surface, but you’ll probably go crazy trying to not cut it all the way through.


a cut the slices about 2 millimeters thick.

then i stuffed thin slices of garlic clove in between each or every other one.

then i rubbed them all over with olive oil, and sprinkled with salt, pepper, and dried rosemary.

then i put small pieces of butter on top.


see what i mean about how could this possibly go wrong?

the internet said to bake at 400 degrees for between 40 and 60 minutes, depending on the size and type of your potato. i used baking potatoes and it took about 90 minutes.


(ha! #ReflectionInOil)

you want the undersides soft and the top flakes starting to crisp, said the internet.

maybe i did something wrong, or maybe the pictures are lying to me, but they really didn’t turn out how i wanted.

instead of being crispy and chip-like on the outside, and creamy baked on the inside, they were just dry on the outside and flavorless inside.

i guess i have to say they weren’t bad, but they certainly weren’t as good as they looked on the interwebs. they looked so promising…

have you tried them? how did yours turn out? did i do something wrong?


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