I’ve been busy traveling every weekend (since September 10) so I’ve had lots of trouble cooking new recipes to post on the blog (for my 30-before-30 list). I realized today that I’m already one weekly meal behind (eek!) so I decided to pull a good, old, un-posted one up from my drafts folder! Hasselback Potatoes.

24 weeks ago I pinned a recipe for Hasselback Potatoes from Seasaltwithfood. They are cute, and look crispy: two things that are important for my potato enjoyment. (I do like not crispy potatoes, just not nearly as much as the crispy ones). Shortly after I pinned the recipe, I decided to try them out myself. (Yes… probably about 23 weeks ago). It was so long ago that I don’t even remember what that delicious looking schnitzel with sauce was!

[EDIT: The file name of my images tells me it was pork with caper sauce. I think it was delicious, I’ll try to track down the recipe!]

These potatoes take a little bit longer to prepare than your average baked potato, but they are extra delicious!

First things first: preheat your oven to 425F. Slice the potatoes almost to the bottom in 3-4mm intervals (or, if you are me, 1-2mm intervals), and season with a bit of olive oil, salt, and pepper. Then you thinly slice garlic and slide it between the slits! Bake for 40 minutes (or longer, if you are like me an have an unreliable oven). You want your potato to be cooked through and your slits a little bit crispy.

These are seriously tasty potatoes. And are a hit whenever I make them – people have never seen them before!