I don’t think I’ve ever run across anyone who doesn’t love potatoes. One of the most—if not the most—versatile root vegetables, potatoes are simple, hearty and delicious. If you love roasted potatoes and have a little extra time on your hands, I definitely think you should give these potatoes a try!
The slicing part of this recipe could be considered a little finicky, but no more so than making mashed potatoes. If you’re not big on slicing, you can skip out on the garlic, but I really think the garlic adds a lot.
I love the way the thin slices of garlic bake up between the slices and the way the skin of each slice of potato crisps up and becomes almost chip like. The crunchy edges give way to a meltingly soft and creamy potato inside. I feel like I could eat hundreds of these; they really taste the way potatoes should.
Garlic Hasselback Potato Recipe adapted from seasaltwithfood.com
serves 2 as a snack
9 mini new potatoes (I used Yukon golds)
2 cloves of garlic, thinly sliced
1 tablespoon olive oil
1 tablespoon butter, cut into 9 tiny cubes
freshly ground pepper
Preheat the oven to 400˚F. Grab a wooden spoon you’re not too fond of and place the potato in the spoon. Starting from one end of the potato, slice in 3 to 4 mm intervals. If the bowl of the spoon is deep enough, it will stop the knife from slicing all the way through the potato.
Slip several pieces of garlic 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 to taste.
Bake the potatoes for about 40 minutes or until the potato skin look crisp and the flesh feels soft. Enjoy hot!