boggle: lickystickypickyme: Sometimes simple food is the best food. (although this puppy is screaming for some ketchup!)Hasselback PotatoesIngredients6 Medium Size Potatoes2 - 3 Cloves Garlic, thinly sliced2 Tbsp Olive Oil30 g ButterMaldon Sea SaltFreshly Ground Black PepperMethodPreheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.Seasaltwithfood Recommendation— To make cutting slits in the potatoes a little easier, place the raw potatoes in a wooden spoon while you slice it. The spoon will stop the knife from cutting all the way through. I make this all the time. It’s damn good. I don’t always use the garlic.

boggle:

lickystickypickyme:

Sometimes simple food is the best food. (although this puppy is screaming for some ketchup!)

Hasselback Potatoes
Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Seasaltwithfood

Recommendation— To make cutting slits in the potatoes a little easier, place the raw potatoes in a wooden spoon while you slice it. The spoon will stop the knife from cutting all the way through.

I make this all the time. It’s damn good. I don’t always use the garlic.