Рецепт Hasselbeck Potatoes
Hasselbeck Potatoes
Have you seen this recipe flying around the blogoshpere? I’ve seen it everywhere lately so I felt like I really needed to give them a try, and boy am I glad I did! I can see these made in any number of ways, here we included some Gorgonzola cheese on the first one, which of course, I loved…
Hasselbeck Potatoes
INGREDIENTS:
- 4 russet potatoes-washed, skin on
- 4 garlic cloves-sliced thin
- 4 tablespoons butter
- coarse sea salt
- 3 tablespoons olive oil
DIRECTIONS:
Preheat oven to 425 degrees. Slice into the potatoes but not completely through them, maybe 8 slices per potato. Slide garlic slices between potato slices. You might need to shove them in since the potato will be pretty tight. Just be careful not to tear the bottom.
Place potatoes on a baking sheet. Generously rub the potatoes with olive oil, sprinkle with salt and top each with a pat of butter. Drizzle with more oil. Bake for 1 hour or until tender on the inside and crisp on the outside. Remove the pan every 15 minutes to baste potatoes in the oil and butter in the pan.
When done, remove from the oven and cool for 10 minutes.
**Top with any type of cheese, pesto, sour cream, etc.