hasselback potatoes

Saturday, November 5, 2011

Hangry ~  A state of anger and irritability resulting from being hungry.

 Or the every day life of a pregnant woman.

I try to snack as much as possible to prevent myself from turning into the incredible, pregnant, hulk, but when a pregnant woman gets a craving. Watch out.

Mine was potatoes. Roasted potatoes.

Earlier in the week, I had some leftover roasted yukon golds for lunch and that's what started it. I ate my lunch and instantly wanted more.

Right freaking now.

I needed crispy, buttery, salty, garlicky, potatoes. Before I go into a green-inducing rage.

Thank you hasselback potatoes, which is a fancy word for fancy cut potatoes with garlic, butter, and olive  oil.

Hasselback potatoes
[ from Joy the Baker ]

4 large yukon gold potatoes
4 garlic cloves
4 tablespoons unsalted butter
3 tablespoons olive oil
kosher salt

Preheat oven to 425 degrees. Wash potatoes thoroughly, making sure to scrub the skin. Thinly slice the garlic, set aside.

Slice a thin layer off the bottom of the potatoes, just enough to have them sit without any wobble. Thinly slice the potatoes, but not all the way through, leaving enough on the bottom to still hold the potatoes fairly tight together. Slide garlic slices in between the potato slices, you might need to jam them in, it's okay.

Transfer potatoes to a baking dish, sprinkle each potato generously with salt. Top each potato with one tablespoon of butter and drizzle with olive oil.

Bake for 1 hour, until potatoes are crispy on the outside and soft on the inside. Every 15 minutes during baking, baste the potatoes with the butter/oil mixture, this will ensure a crispy potato.