So I have been wanting to make hasselback potatoes for awhile and let me tell you, you need to make these immediately. These are like simple baked potatoes, but with an outside that is super crispy and delicious. I took these to another level by adding chopped garlic,olive oil, and truffle salt. These look semi-fancy, but they are actually really simple to make.
Basically, all you need to do it to make slits in the potatoes as close together as possible ( without cutting down all the way) to make little pockets to stuff with goodies like garlic, cheese or bacon. I mean the possibilities are endless. You can totally try these with sweet potatoes, but the moisture content may be higher and they might not get as crispy. Don't like garlic? You can try some other versions I just dreamed up:
- Gorgonzola cheese and bacon
- Sharp cheddar, bacon, and sour cream
- Salsa, Mexican Cheese and cilantro
Garlicky Hasselback Potatoes
- 16 ounces red new potatoes ( I used Russets)
- 3 to 5 garlic cloves, thinly sliced
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Preheat oven to 400 degrees F.Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with sour cream.