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Recipes - Hasselhoff Potatoes

Recipe Name

Hasselhoff Potatoes

Submitted by EllieGrey
Recipe Description Hasselback Potatoes, yum!
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 40 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
medium (2-1/4" to 3-1/4" dia.)potatoes, russet
3
clovegarlic sliced
1/4
stickbutter, cubed small
4
tablespoonsExtra Virgin Olive Oil (First cold press)
Steps
Sequence Step
1Preheat oven to 445 degrees, with baking pan in the oven. Allowing the pan to heat as well will provide a crispier potato skin. I prefer to use a cast iron skillet, not a pan, but if a skillet is unavailable, any baking sheet will do. Scrub potato skins well to remove any grime. Place in a pot of cold salted water and bring to a boil for about 5 minutes.
2Remove potatoes from the water and allow them to cool for a few minutes on a paper towel. When you can touch them, move them to a cutting board and cut off the bottom part of the potato (if there is still a wet spot, just cut that part off, it is where the potato rests and we want them stabilized so they don''t roll around) so there is a flat surface for the potato to stand on.
3Carefully slice the potato every 1/3" from end to end being careful not to slice THROUGH the whole potato. You are just sinking the knife in about 2/3 deep. You should get about 15 slices into the potato.
4Stuff every second or third section with a slice of garlic






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