Hasselback Potatoes

I have no idea why these are called Hasselback potatoes. Seems like a strange name. Anyway I saw these and they looked fun and different. They were quite good too. An excellent addition to the what can I do with a potato arsenal.

I forgot to take a picture until I had eaten like 2/3 of the potato, so there's the last bit of the potato pictured there. I just think it makes more sense if you can see it.

You could really do this with whatever spices you would want like when you roast potatoes and sweet potatoes. We followed the recipe this time and dipped it in fry sauce.

http://www.melskitchencafe.com/2009/07/succulent-steak-and-hasselback-potatoes.html

5-6 medium baking potatoes
4 garlic cloves, pressed through a garlic pressed or finely minced
2 tablespoons olive oil
2 tablespoons butter
Coarse salt
Freshly ground black pepper

Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.

Arrange the potatoes on a baking sheet and sprinkle the garlic in between the slits. Scatter some butter on top of each potato (it doesn’t have to be exact – I just pinched off pieces of butter and put them on top of the potato and in random slices). Then drizzle the olive oil and sprinkle some salt and freshly ground black pepper over the potoates.

Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.