Saturday, February 22, 2014

Garlic Hasselback Potatoes

This is the greatest baked potato EVER! The best part about doing baked potatoes this way is that all the flavor isn't just on the skin -- it's on the inside too. We normally load up a baked potato with butter and sour cream at the very least (sometimes we get fancy and do cheese, bacon, and chives), but these we ate straight from the oven without any additions. They were that good. 4ft especially loved that he could pull them apart and eat them with his fingers (I did too, I love playing with my food and any excuse to do so is awesome).

I don't eat a lot of potatoes because hello starch and carbs and not a lot of protein but if I'm going to eat one, it's this way. Its a definite healthier alternative than loading a baked potato with all the fixings. 

Garlic Hasselback Potatoes

3 large gold potatoes
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
3 TBS unsalted butter
1 TBS minced garlic
1 tsp parsley

1.) Preheat oven to 425 degrees Fahrenheit
2.) Fill a pot with cold water. 
3.) Slice potatoes thin and almost all the way through -- leaving about a quarter inch at the bottom and about a quarter inch slices. I used chopsticks on either side of the potato to keep from accidentally slicing all the way through. After slicing the potato plunge into cold water. This will keep the potato pretty and the flesh not turning to a different color. Do this with each potato and leave them in the water while you do the next steps.
4.) In a small bowl, mix together salt, pepper, and garlic powder. Set aside.
5.) Melt butter and then add garlic. Mix well. Set aside.
6.) Line a cookie sheet with foil and spray with nonstick spray.
7.) Take the potatoes out of the water and dry them with paper towels. Place on cookie sheet, fanning out the slices carefully (you don't want to snap them off)
8.) Drizzle half the melted butter mixture over the potatoes then sprinkle all the salt mixture over them -- getting it into the crevices.
9.) Place a piece of foil loosely over the potatoes and bake for 40 minutes.
10.) Pour the rest of the butter mixture over the potatoes and sprinkle with parsley
11.) Bake uncovered for another 20 or so minutes or until the potatoes are golden brown and cooked through. Serve and enjoy.

Nutritional Info per Serving (makes 6 servings -- 1/2 a potato)
Calories: 101
Protein: 2
Fat: 6
Carbs: 13
Sugar: 2

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