It’s time for another installment in our Garden Fresh Fridays Series! This time of year, most of us are either stocking up on potatoes straight from the garden or the plentiful array at the farmer’s market. On top of that, if you are on Pinterest then you have probably seen that all the rage seems to be centered around the Hasselback Potato.
I saw this Hasselback Potato mentioned on Cooking Light, so I knew I would be trying it. I simply cut mine, then I topped it with olive oil, garlic, and rosemary. I did find that when baked like this it does bake much more evenly. It makes for a scrumptious baked potato.
These potatoes can be smothered with cheese, sour cream, and all the fixings. I think using this method for Sloppy Joe Potatoes would be pretty fantastic too!
Are you ready for an evenly baked, delicious baked potato? Time to pair these with a beautiful steak and make a date night out of it!
Disclosure: I am a blog partner with Cooking Light; however, all thoughts and opinions are my own.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
- 2 Baking Potatoes
- Olive Oil
- Dried Rosemary
- Sea Salt
- Garlic Powder
- Preheat the oven to 450*.
- Cut most of the way through the potato in 1/8 inch intervals to look similar to an accordion.
- Mix together the olive oil, rosemary, sea salt, and garlic powder. The amounts used will vary depending on the size of the potatoes.
- Brush the mixture over the potato, be sure the oil gets between the slices.
- Bake at 450* for 45 minutes, uncovered.