Hasselback Potatoes. Worth the hassle?

Yes they are.  Meets you halfway between baked potato and potato chip.  And that’s one fine lookin’ potato.  Let’s make it happen.

The Prep:

• Oven on 425°, wash and dry russet potatoes
• With a sharp thin knife, slice potato — but not all the way through
• Drizzle with olive oil, sprinkle with garlic powder and S&P –  gently massage into the exposed flesh
• Roast 1 hour
• Serve with sour cream mixed with fresh cut chives

The Takeaway:

Once the first one is done, you get the hang of it and the others are easier.  Your patience with all the slicing will be rewarded.  Pretty and crisp.  Make sure to drizzle with the oil shortly after slicing or they will get all brown not in the good way.

p.s.- Happy New Year!  Also, congrats to Ry – “Born to Play” – nice!   And as promised, here is a pic of one of the “Infinity” shelves in the new bar:

• hasselback potatoes
• roasted
• sliced