My mom called me the other day and asked me if I had seen the CookingLight magazine with the Hasselback Potatoes recipe. She said that they had them for dinner the other night and she was so surprised at how great they were! They look really cool, so I figured I’d give them a shot.
2 – 4 large Red potatoes
2-4 cloves Garlic cut in slices
1 pkt Ranch mix
3 T Olive oil
Salt and pepper to taste
Cheese for topping
2 T Butter
Preheat oven to 400 ° F
The recipe I found said that you could use a wooden spoon as a cradle to hold the potato still while you cut it. I found it easier to do when I was holding the potato with one hand and carefully making the cuts, paying close attention to where the knife was. So, however you intend to do this, just watch how deep you go with your cuts.
Make the cuts in a semi circle shape going almost all the way to the bottom. Be careful not to make the next cut too close to the first one or you will make a cut instead of a slit. If you do, don’t freak out and throw the potato away, just be careful not to lose the piece as you are prepping.
Cut the garlic into slits and place the pieces in between the potato cuts.
I did every other or every third.
Melt your butter and put it in a bowl with your olive oil, then toss your potatoes in and coat them with the mixture.
Put the potatoes on a baking dish and place in the oven. Bake for about an hour.
While they are baking, put your sour cream and ranch powder mix in a bowl and stir to combine. Add in a couple shakes of hot sauce if you want to or Lowry’s seasoned salt.
For the last 5 minutes of baking, put some shredded cheese on top of the potatoes and let it get all nice and melty. So delicious! This side goes with just about everything. We ate it with steak and carrots and it complimented nicely.