I'm a meat and potatoes kind of girl. Emphasis on the potatoes. And when I first saw a picture of Hasselback potatoes, I was sold. I. Had. To. Make. Them.
Try Number 1 involved prepping the potatoes, putting the garlic butter on top, baking them, and eating them. They were good, but they could have been better. So to add an extra punch of flavor, on try Number 2 I made additional garlic butter to spoon on the potatoes after taking them out of the oven. Angels sang praises and a new revolution of potato was born!
Garlic Hasselback Potatoes
(adapted from Mmm...Cafe)
4 medium baking potatoes
4 teaspoons minced garlic + 2 teaspoons minced garlic
2 tablespoons melted + 1 tablespoon melted butter
salt and pepper to taste
1) Place a potato in a wooden spoon or large serving spoon, flat side down. Thinly slice the potato from one end to the other, without cutting all the way through to the bottom. (Placing the potato in the spoon while slicing will prevent you from accidentally cutting all the way through.) Slice all four potatoes. Arrange potatoes on a cookie sheet.
2) In a small bowl, combined 4 teaspoons garlic and 2 tablespoons melted butter. Spoon over potatoes. Sprinkle parsley on potatoes; salt and pepper to taste. Cover potatoes with a tin foil tent (to prevent a butter volcano in your oven).
3) Bake the potatoes at 425 degrees for 20 minutes; remove tin foil. Bake uncovered for 25-40 minutes or until the potato slices fan out and have turned a golden brown.
4) Combine 2 teaspoons minced garlic and 1 tablespoon melted butter. Spoon over potatoes. Enjoy!