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mainhasselback

Recipe:

Hasselback Potato

Prep Time 20 minutes
Cook Time 40 minutes
Servings 6

Ingredients
  

  • Saffron As needed
  • 3 Cloves Garlic Sliced
  • 6 Tablespoons Olive Oil divided
  • 2 Cloves Garlic Smashed
  • Butter As needed
  • 6 Medium Russet Potatoes

Instructions
 

  • Simmer smashed garlic, 2 tablespoon olive oil and a knob of butter in a small saucepan over low heat until he ingredients are blended.
  • Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through the potato. Be careful not to completely cut through the potato.
  • Drizzle garlic oil mixture over potatoes and bake about 40 minutes in a 425 degrees F oven, until exterior is crispy and interior is soft.
  • While potatoes are backing, heat saffron, sliced garlic and remaining olive oil in a saucepan over low heat. Slowly bring oil to a light simmer and when garlic is golden, remove pan from heat to infuse until potatoes are done.
  • When potatoes are done, strain saffron oil through a fine mesh strainer. Drizzle about a tablespoon of oil over each baked potato and serve.

Notes

Adapted from Idaho Potato Website

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