If you're looking for a new spin on the plain ol' potato this is the recipe for you! I love hasselback potatoes because it's like the love child of a baked potato and chips. Amazing, right? Combine that with a savoury garlic and herb butter and now we've really got a winner.
White potatoes get a bad rap, are the good for you? Are they bad? Are they a healthy staple? Are they are the devil? Do they provide any nutritional value? Are they to blame for that pesky 10 lbs that you can't lose?
I'm in the "potatoes are generally good" camp. The problem that I commonly see is that it is the ONLY vegetable that some people are consuming. That's where it becomes a problem. But if you are eating a variety of different types and colours of veggies, I say eat the dang potato!
I served these tasty spuds up with some steak and a heaping pile of roasted broccoli and it was oh so good.
- Preheat oven to 375°
- Wash and dry potatoes
- Cut the potatoes in even thin slices almost all the way through, leaving a small area attached at the bottom. If your potatoes are very round I suggest cutting a small portion off the bottom to give you a flat surface which makes slicing them much easier. You can also save that rounded bottom piece to place the potato on top of it on the baking sheet to help separate the slices and create that slight arch
- Place sliced potato on a baking sheet
- In a medium skillet melt butter and all add herbs
- Pour evenly over the potatoes and brush each slice with a pastry brush
- Bake for 30-40 minutes until potatoes are fully cooked and golden brown on top
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