One of the things I love most about food blogging is checking out my fellow bloggers’ sites…I am inspired to no end by you guys!
When I first started blogging (which feels like forever ago) I came across a recipe for hasselback potatoes on Sea Salt with Food. I thought they looked pretty fantastic and jotted the site down on a piece of scrap paper…and thus began my “to-make” list, which is now 12 typed pages long and ever-increasing.
Back when I found the recipe, I showed it to Mike who also thought it looked pretty good (no surprise, really – he’s a huge potato fan. In Syria, one of his favorite street foods is a simple potato sandwich, which is basically fried potato and onion on a bun with mayo and ketchup…it’s so much better than it sounds though).
I really can’t believe I waited so long to make hasselback potatoes, but I admit, they were a bit forgotten for a while…definitely worth the wait though, and perfect as part of my Valentine’s Day meal.
Recipe adapted from Sea Salt with Food’s recipe for Spiced Mini Hasselback Potatoes.
- 3/4 lb baby yellow potatoes, scrubbed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 pinch black pepper
- Preheat oven to 425F. To cut the potatoes, place a potato on a wooden stirring spoon; start at one end of the potato and use a large knife to cut until the knife touches the spoon (the curve of the spoon will make sure you don’t cut through the bottom of the potato), cutting at about 3 to 4 mm intervals across the whole potato. Continue until all the potatoes are cut this way.
- Gently use your fingers to slightly open the potatoes, and then toss them together with the olive oil, salt, and pepper; let them marinade for 5 to 10 minutes.
- Arrange the potatoes on a baking sheet (with the intact-side facing down) and bake until crispy on the outside and tender inside, about 20 to 30 minutes.