Wednesday, May 2, 2012

Hasselback Potatoes

My husband likes to watch the Food Network and experimenting to make interesting new dishes. Me, not so much. So, the other day, after he and my daughter saw a show featuring these Swedish potatoes, and my daughter wanted to make them the next day, I was not so excited. However, I looked up the recipe online, and they turned out to be super-easy, which is important. I simplified the recipe a bit more to make clean up simple. And, even more importantly, they were super-yummy too!

4 medium potatoes, scrubbed (leave skin on)
olive oil
garlic salt
grated Parmesan cheese
chopped chives for garnish (optional)

Preheat the oven to 425˚F (220ÂșC).
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
Place the potatoes on a baking sheet. Brush with oil, making sure to brush in between each slice of the potato. Sprinkle with salt, garlic salt and parmesan, again making sure to sprinkle between each slice.
Bake for about 40-45 minutes. The inside should be cooked thoroughly and the skin of the potato will be a bit crispy.
Garnish with additional parmesan and chives, if desired.

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