Posted by / 09 March 2016 /

(Purple) Hasselback Potatoes

One of the most inspiring aspects of blogging is getting to work with a group to produce a post that will help cooks all over the world make something delicious at home!  This new bimonthly group will do just that.  Just wait until you see what has been happening all over with the lovely POTATO!


I love Hasselback potatoes after seeing another blogger make them.  Check out my inspiration here! For my dish, I wanted something that I could easily control the portion size and the amount of servings I needed.  I also wanted a recipe that I could easily repeat whenever I wanted.



As I was pondering all of this, my Green Bean delivery came and inside were these beautiful purple baby potatoes.  I knew immediately that I was going to make Hasselback potatoes and that it fit all of my criteria.




The Hasselback potato is named for the Swedish hotel of the same name where the recipe was invented in the 1950s.  I've not been there, but I'd surely like to go!


These potatoes are so easy and look so gorgeous on the plate.  
Purple Hasselback Potatoes
by Terri Steffes
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (2 servings)
  • 3 baby purple potatoes for each person
  • 1 clove of garlic for each set of three potatoes
  • salt
  • pepper
  • olive oil
Instructions
Preheat oven to 400.
Wash potatoes and dry.
Place one potato on a wooden spoon. Using a sharp knife, starting on the end, about 1/2 inch from the edge, make a slice to the edge of the spoon.
Move up one fourth inch and slice again. Repeat all the way to the other end, stopping about 1/2 inch from the end of the potato.
Coat all potatoes in olive oil and place on a cookie sheet covered with foil.
Season with salt and pepper.
Bake for 20 minutes, remove from oven.
Slice garlic into thin slices.
Place on slice of garlic into each cut of the potato.
Finish baking 10 minutes.
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Have you made these before?  What ways have you made them?  Please share in the comments!


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