HASSELBACK POTATOES

Here is one I discovered from That Pioneer Woman, Ree Drummond.

https://www.foodnetwork.com/recipes/ree-drummond/hasselback-potatoes-319073

I enjoy her show. Don't care much for ranching, but she russels up some good grub.

Sometimes I get tired of baked taters, so here is a great alternative.

I have made this several times and they are tasty. And EASY to make.

It's a funny name for a potato, but what the hell. They are said to have originated in a Swedish restaurant, from where they get their name. To make Hasselback Potatoes, you have to peel the potatoes and cut thin, crosswise slices about three-quarters of the way down into the potatoes, but NOT all the way through. (our recipe did not call for peeling them)

I had a hard time remembering the name, so Penny decided to call the Hasselholff potatoes.

Here we go.......

Ingredients

4 tablespoons unsalted butter

1/4 cup olive oil

6 cloves garlic, minced or finely diced

6 medium Yukon potatoes, scrubbed and dried

Kosher salt and ground black pepper

1/2 cup shredded Parmesan (I left this out. If you add it, DO NOT use that crap in a green plastic jar)

Directions

Preheat the oven to 450 degrees F and line a baking sheet with foil.

In a small sauce pan, bring the butter, oil and garlic to a boil over high heat; remove from the heat. (I just mixed them up in a bowl and skipped the boiling part)

 (I got the parsley idea from another recipe)

 Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). 

Or if you're like me, run out to the wood shop and grab a couple of dowel rods at least ¼ inch around.

 (I had plenty- even if one had some paint on it)

Repeat with the remaining potatoes.

Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper. 

Bake for 30 minutes, then remove the potatoes from the oven.

The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.


Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices.

Return to the oven to melt and brown the cheese, an additional 5 minutes. 

Serve the potatoes immediately. 

They came out nice and were a nice change up from regular baked taters. They were a nice addition to our fried chicken we had that evening. We are definitely adding this to our regular cooking schedule.

And don't forget the beer....

See you all soon !!!!