Thursday, February 20, 2014

 Hassleback Potatoes

 Side dishes can make or break your meal. If you are having a fancy main dish and just serve raw carrots with it, it just feels wrong! These potatoes are so delicious they can go with just about any roasted or grilled meat. Not to mention, they are super easy once they are cut. I like to serve these with a roasted chicken since I have to turn the oven on anyway. 

These really are so perfect for any meal. The fanned edges of the potatoes get really crispy while the inside part gets really fluffy and delicious. If those sounds good to you, just wait for the super crispy skin on the bottom. It's my favorite! It's almost like eating a french fry. 


4 medium potatoes
3 tablespoons vegetable oil
2 teaspoons salt and pepper

First, make sure your potatoes are squeaky clean. I have a cute little potato looking brush that works really well. You also need to preheat your oven to 375 degrees.

Next, search your kitchen for one or two utensils that are about the same width. I use a wooden spatula and a spoon to do this. Chopsticks work well for this too, as long as they are thick enough. If you have super high culinary skill, you can just do this by sight. The whole goal is to slice the potato almost all the way through. Do this to all four of them

If you have a few slices come out of the potato it's not a big deal, just shove it back where it came from. Place the potatoes in a small baking dish. Drizzle a little oil over each potato. You may need more or less depending on your drizzle style. I sometimes even use a pastry brush to make sure all the parts are well coated. Then sprinkle over the salt and pepper.

Bake these in the oven for about an hour at 375 degrees. 

To make sure they are done before serving, I like to roll them onto their sides and poke a fork to ensure tenderness.

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