Hasselback Potatoes

garlic cloves
olive oil
sea salt
black pepper

Preheat the oven to 425˚F. Do not peel the potatoes. Make slits in the potato by cutting almost all the way through at 3 to 4 mm intervals. There is a technique in which you place the potato on a wooden spoon, such that the knife hits the edge of the spoon preventing one from cutting too far down. Arrange the potatoes in a baking tray and insert the garlic slices in between the slits. Then drizzle the olive oil over each potato and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
recipe from Creative Jewish Mom 

1 comment:

  1. Wow, this sounds super delicious! I´m trying this tomorrow!
    I´m also a fan of Sara´s blog, but I hadn´t read this recipe so far, so - thanks a lot :)


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