Hassleback Potatoes

When I have time I’ve been trying to go back through some of my old blog posts and recipes and clean them up a little bit.

I’m cleaning up posts, re-shooting photos and reformatting recipes (so they make sense haha).

Now I’m not saying that my photos are awesome but they’re a lot better than they use to be. I’ll be the first to admit that some of my first blog posts/recipe photos were freaking scary. haha. But since I’m getting a bit better in the whole camera operating department, I thought I’d breath some new life into a few of these old recipes and posts.

We had Pan Seared Rib eye for our Valentines day dinner and we just happened to be serving Hassleback Potatoes along with it! What a perfect opportunity to update the old Hassleback Potato photos!

If you’ve never had Hassleback Potatoes you may be wondering to yourself, “Self, why would I make these? Are these any different from just baking a potato?” Ooo yes you should and yes they are!

They’re like soft but crispy potato chips married to baked potato. Yes, they are awesome!

So what you’ll need to do is go ahead and preheat your oven to  425F.

Bake for 45 to 60 minutes, depending on the size of your potatoes, until tender. 

And that’s all you have to do in order to make these Hassleback Potatoes! Now you don’t have to use rosemary and garlic, that’s just what we like.

Give a try with just butter, salt and pepper or try it out with any herb flavor you’d like!

Oh and of course I had to slip in an old photo. 🙂

I don’t like to completely delete them all haha.

.

Hassleback Potatoes
By: Angie Barrett – BigBearsWife.com
6/5/11

                                                                                (Click to Print)

Ingredients 

4 Potatoes

2 tablespoons olive oil

2 tablespoons butter (melted) (I used a garlic rosemary compound butter)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

Sprigs of Rosemary

Directions 

Preheat the oven to 425F.

Scrub, wash and dry the potatoes.

Carefully slice the potatoes into 1/8 inch slices without slicing all the way through.

Place the potatoes on a baking sheet, and drizzle with the olive oil. 

Sprinkle with salt, pepper and garlic powder.

Place a few pieces of fresh rosemary into the slits of the potatoes.

Brush the melted butter onto the tops each potato.

Bake for 45 to 60 minutes, depending on the size of your potatoes, until tender.