It’s Secret Recipe Club Day!
For today’s SRC reveal, I was assigned CJ’s blog, Morsels ofLife. At Morsels of Life, CJ shares her recipes. She’s an engineer and a new mom so she values easy, efficient meals using ingredients that she has on hand.
So what to make?
As I was browsing, I was feeling the carby side dishes. I was positively drooling over the Pesto Swirl Biscuits and the Cheddar Bacon Swirl Biscuits. I mean – De-lish! But then I got lazy and didn’t want to make my own biscuit dough and didn’t have any Bisquick on hand.
Plus, I dug the potatoes out of my garden that day and came up with a whopping 10 pounds of potatoes – grown from just 6 seed potatoes! So when I saw CJ’s recipe for Hassalback Potatoes I was sold.
Hasselback Potatoes are something I’ve always wanted to try. They just look so stunning! And, it turns out, not only are they stunning, they’re also delicious.
I mean, it’s a butter soaked potato – how can you possibly go wrong?
Thank you, CJ, for crossing another delicious recipe off my bucket list!
Adapted from Morsels of Life
4 large baking potatoes
4 tbsp butter, melted
2 cloves garlic minced
Shredded cheese, sour cream, & crumbled bacon, optional
Preheat the oven to 400 degrees F and line a baking sheet with parchment or a silicone mat.
Use a large sharp knife to carefully cut thin (about 1/8 inch) slices through each potato, stopping just before cutting through. Resting the potato in a spoon rest or between 2 chopsticks can be useful so as not to cut through.
Stir together the butter, garlic, and a dash of salt (if using unsalted butter). Generously brush half the butter over the potatoes, then place in the oven and bake for 25 minutes.
After 25 minutes, brush the remaining butter over the potatoes, taking care to get butter in between the slices. Bake for another 25-35 minutes or until the middles of the potatoes are tender and the edges are crispy.
Remove from the oven and sprinkle with chives and other desired toppings. Serve immediately.