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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

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Ingredients
Amt.	Measure	Ingredient



4	medium (2-1/4" to 3-1/4" dia.)	potatoes, russet
3	clove	garlic sliced
1/4	stick	butter, cubed small
4	tablespoons	Extra Virgin Olive Oil (First cold press)

Steps

Sequence	Step

1	Preheat 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.
2	Remove 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.
3	Carefully 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.
4	Stuff every second or third section with a slice of garlic

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