HASSELBACK POTATOES

 I always wanted to try these, and now that I have, I will be making them more often.

HASSELBACK POTATOES

Ingredients:

5 or 6 Med. Russet Potatoes, scrubbed well and dried

Olive oil, salt and pepper

Butter mixture:

5 or 6 T. butter, melted in microwave or in small pan on stove.

Add to the melted butter:  1/4 teaspoon each of onion powder, garlic powder, thyme, rosemary, salt and black pepper.

Note:  You can sprinkle taters with Garlic and Pepper Seasoning with the first initial brush with oil.  Also sprinkle on salt and black pepper. 

Tools:

Oven 425*F pre-heated

1 Baking Pan covered in aluminum foil or parchment paper

2 Wooden Spoons or Chopsticks

1 Soft Brush

Cooking Time: 1 Hour to 75 mins.

Preparation:

Pre-heat your oven to 425*F

Scrub your pototoes well, dry them.  Set aside to dry.

Place two wooden spoons on your cutting board to get accurate slicing.  Cut off the bottom lengthwise on your dried potatoes so they sit evenly on your cutting board for slicing.

Lay your potato level on the board and slice narrowly across the length of the tater.

I found that using my tomato/onion slice guide worked very well for this step.  I could get nice accurate slices.  Slice down to the wooden handles., 

Lay out your potatoes on your baking sheet including those sliced-off bottoms.

Brush the foil and the taters with olive oil, salt and pepper along with the sliced bottoms.  If you like a bit more spice, sprinkle also with Garlic and Pepper Seasoning.   Place in 425*F oven for 15-20 mins.

You will be brushing your taters with the melted butter mixture every 15 mins.  Try to get as much of the butter mixture between the slices as you can each time.

Note:  Your cut-off bottoms, being small, will bake sooner than the rest of the taters so check them every 15 mins. and remove when they are done.

When the taters have baked for about 45 mins. you can separate the slices a bit more for the last of the butter and the baking.  Try to get the butter in between the slices as much as you can for best flavor.

An extra few sprinkles of pepper before serving adds more flavor.

Note:  If you run out of butter mixture, just melt another tablespoon or two plain for finishing.

I found that baking for about 1 hr 15 mins. worked fine for mine.

You can eat these taters fresh from the oven or you can save some for leftovers.  They are tasty even re-heated in the microwave the next day.

I personally found these taters very tasty and pleasing, even the next day.  Enjoy.