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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
Amt. Measure Ingredient
medium (2-1/4" to 3-1/4" dia.)potatoes, russet
clovegarlic sliced
stickbutter, cubed small
tablespoonsExtra Virgin Olive Oil (First cold press)
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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