Hassleback Potatoes

Published August 25, 2011 | By Jennifer Sikora

I first heard about Hassleback Potatoes while watching Dinner Impossible on Food Network. Watching Robert Irvine fix these potatoes, I knew it was something that I was going to try making at home. (I love dressing up our meals with a slight touch of some kind).

These potatoes are buttery and delicious and will make any meal look decadent without a lot of hassle

I will give you a tip though. Be sure and let your potatoes cook until they are done. I had mine in the oven at 400 for an hour and I had bigger potatoes so that was not enough time for them to get done all the way to the bottom. Be sure and adjust the time for the size potato you are using.

Here is the recipe! Hope you enjoy

Hassleback Potatoes

Serves 6

Ingredients

6 Idaho russet potatoes, scrubbed clean

3-4 cloves of garlic, thinly sliced

olive oil

salt

pepper

Directions

Preheat oven to 400 degrees.

Scrub and clean your potatoes. Take a knife and slice your potatoes but not all the way through. They still need to be connected at the bottom. (as you can see from my photo, a few of my ends got chopped off because I went too far down into the potato–No worries! Just throw them on the pan as well).

Once all your potatoes are sliced, peel your garlic cloves and thinly slice them. Put a thin slice in between each potato slice. This will help your potato keep its fan shape like above.

Now that you have inserted the garlic, drizzle each potato with a little olive oil love . Sprinkle them with salt and pepper to taste.

Bake potatoes depending on size from one hour to an hour and a half on 400 degrees. Check for doneness with a fork. If there is a slight resistance when poking the bottoms, place back in the oven for another 20 minutes or until bottoms can be pierced easily.

Enjoy!

These potatoes go great with my delicious Cowboy Steak Sandwiches!