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Alrighty, so this past weekend, I had my cousin over for a visit with my brother and I, and for dinner, along with some hot dogs and salad, I decided to take a recipe from Laura Vitale and make it!! Her hasselback potatoes!! Absolutely delicious! and I suggest you guys try this!! Best ever!!!
So here is the recipe!
3-4 russet potatoes(about the same size each)
4 tbsp butter
Pinch of fresh rosemary
4 cloves garlic
salt
pepper
Directions:
1. Preheat oven to 425 degrees F. Wash each potato very well! Cut small part of bottom of potatoes to have a flat even surface, then carefully cut potatoes horizontally in about 1/4 inches apart, but don't cut all the way through!! leave just enough room for them to still all stick together.
2. When oven is ready, put all potatoes on a foil covered pan, and bake for about 20 minutes. about 10 minutes in, on the stove top, start heating up the butter, add rosemary and crushed roughly chopped garlic, until softly melted and infused together.
3. After 20 minutes, pull out the potatoes and began coated with melted butter. Youll have plenty extra so make sure to safe some!! Youll want to bake these potatoes about 30-45 minutes, depending on how big the potatoes are.
4. Every 10 minutes after your first buttering, take potatoes out and apply more of the butter. This gives so much flavor!!
5. The last ten minutes you have, when you take the potatoes out, re-cut open the slices, apply more butter and add your salt and pepper. If you want you may take the rosemary and garlic and let it cook along on top of your potato for extra flavor.
And thats it!! Its sooo good! so crispy on the outside and buttery flavored on the inside.Mmmm!! my cousin and brother loved them so much! we ate all 3 of the big potatoes I made. So delicious. I really advise trying this. It doesnt take much but patience!
Happy Cooking<3
So here is the recipe!
3-4 russet potatoes(about the same size each)
4 tbsp butter
Pinch of fresh rosemary
4 cloves garlic
salt
pepper
Directions:
1. Preheat oven to 425 degrees F. Wash each potato very well! Cut small part of bottom of potatoes to have a flat even surface, then carefully cut potatoes horizontally in about 1/4 inches apart, but don't cut all the way through!! leave just enough room for them to still all stick together.
2. When oven is ready, put all potatoes on a foil covered pan, and bake for about 20 minutes. about 10 minutes in, on the stove top, start heating up the butter, add rosemary and crushed roughly chopped garlic, until softly melted and infused together.
3. After 20 minutes, pull out the potatoes and began coated with melted butter. Youll have plenty extra so make sure to safe some!! Youll want to bake these potatoes about 30-45 minutes, depending on how big the potatoes are.
4. Every 10 minutes after your first buttering, take potatoes out and apply more of the butter. This gives so much flavor!!
5. The last ten minutes you have, when you take the potatoes out, re-cut open the slices, apply more butter and add your salt and pepper. If you want you may take the rosemary and garlic and let it cook along on top of your potato for extra flavor.
And thats it!! Its sooo good! so crispy on the outside and buttery flavored on the inside.Mmmm!! my cousin and brother loved them so much! we ate all 3 of the big potatoes I made. So delicious. I really advise trying this. It doesnt take much but patience!
Happy Cooking<3
Category All / All
Species Unspecified / Any
Size 607 x 604px
File Size 838.9 kB
These sound amazing, and they may be supper TONIGHT! Thank you for sharing, Chi! I think you and I are going to have a very special relationship, in my kitchen! Hmmm... that sounds a little dirty, though I meant it in the most harmless of ways. I LOVE TO COOK! And I'm Gluten Free, so this will be a fabulous recipe for me to enjoy on a regular basis! And my mother loves baked potatoes, so we'll both be happy... I am making all our large meals, as she is recovering from several compression fractures in her spine, at the moment. I don't normally like to cook in HER kitchen, because there is always cross-contamination worries. But I clean the counters thoroughly, and wash my hands so often, that they crack an bleed in the Winter. They are still quite dry, at the moment. My poor, sore hands... my large, happy tummy!
*Thought I'd mention a small error in your recipe... I think you meant to say to cut the potatoes vertically(up and down?), instead of horizontally, at least, if we are to follow the same cuts, as shown in the photograph? Just thought I'd mention, in case you wanted to change it.
*Thought I'd mention a small error in your recipe... I think you meant to say to cut the potatoes vertically(up and down?), instead of horizontally, at least, if we are to follow the same cuts, as shown in the photograph? Just thought I'd mention, in case you wanted to change it.
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