Hasselback Potatoes

Hassselback potatoes are a type of baked potato, where the potatoes are about halfway cut through into thin slices.

This recipe was created in 1953 by Leif Elisson from Varmland, who was trainee chef at restaurant.

The hasselback potatoes are crispy on the outside and creamy on the inside. My family and I enjoy them, when we go out for picnic I make it and wow kids loves even adult. Give it a try and you will see, very easy and simple to make yet very healthy and delicious hmmmm someone is gonna love this. I make it every week.

INGREDIENT FOR HASSELBACK POTATOES.

1 glove garlic (mashed)
3 tablespoons olive oil
2 potatoes
½ tsp thyme or rosemary
3 garlic cloves, sliced

METHODS

1. Mix mashed garlic and 1 tablespoon olive oil in a plate and set aside.
2. Wash the potatoes and place them horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through potato. Be careful not to cut completely through potato. The slices should stay connected at the bottom.
   
3. When the potatoes are cut, place the cut side up in a baking sheet.
4. Drizzle garlic oil mixture over potatoes and bake about 40 minutes in a 425(F) oven, until exterior is crispy and interior is soft.
   
5. While potatoes are baking, put sliced garlic, thyme and remaining olive oil in a small saucepan over low heat. Slowly bring oil to a light simmer and when garlic is soft remove pan from heat to infuse until potatoes are done.
6. When potatoes are done, strain the oil through a fine meshed strainer. Drizzle about a tablespoon of oil over each baked potato and serve.