Potatoes are one of those foods you can’t go wrong with- seriously. You can French fry them, bake them, mash them, twice- bake them, grill them, slice them, hash brown them- the list goes on. This particular recipe is a little bit more work than your standard baked potato, however the taste and the presentation are fantastic. Hassleback potatoes are historically a Swedish tradition, but quickly are becoming more and more common in the states. Catch hold of the trend, and try something new. Spice up that generic potato and try a hassleback potato. For something so simple, it’s terribly delicious.
- 6 potatoes
- 2-3 Tablespoon oils of olive oil
- 3 cloves of garlic (or garlic powder)
- Salt and Pepper to taste
- Preheat the oven to 425 and brush a thin layer of olive oil on a baking sheet.
- Wash each potato, and one by one lay on a cutting board, with the flattest side on the bottom.
- Using a sharp knife, slice each potato into thin slices (about 3 or 4 mm wide), making sure not to cut all the way to the bottom.
- Cut the cloves of garlic into small pieces and arrange in between some of the potato slices. (If you’re a big garlic fan, feel free to sprinkle a little garlic powder on top as well!)
- Place each potato on the baking sheet and brush with a light layer of oil.
- Sprinkle each potato with sea salt and ground pepper and bake for 40 minutes, or until crispy on top and soft all the way through.
Notes and Tips: