Column & Photos by Ali Carter, WPVGA Auxiliary Member
The holidays are nearly upon us and this recipe is quite simple yet ‘fancy’ enough that you will be proud to serve it to your guests as you gather with around for a meal. These special little baked potatoes are deliciously crispy on the outside, tender and creamy inside.
Today, I chose to use some large reds and a couple russets simply because I enjoy the different textures of these two varieties in this dish.
Preheat oven to 400 degrees. Wash and dry potatoes. Leave the peel on the potatoes and slice thinly as shown.
In addition, it is what I had available in the kitchen. You can certainly use whatever potato you prefer and this pretty dish will turn out fabulously.
Arrange the sliced potatoes in what will look a bit like rows in a lightly greased baking casserole dish.
Once the potatoes are nestled together in the dish, randomly tuck the thinly sliced garlic cloves in between the potato slices. Do the same with the oregano leaves.
I do not like my potatoes to look too uniform so I chose to add slices of the russets in between slices of red potato.
When your potatoes, garlic and herbs are in place, drizzle with a bit of olive oil, being sure to brush in between slices.
Then, add some pats of butter randomly on the top of the potatoes. Season potatoes generously with salt and pepper and place in the hot oven.
Bake approximately 60 minutes, or until golden brown and fork tender. Serve and enjoy!
HASSELBACK POTATO BAKE
- 8 medium potatoes
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 teaspoons fresh oregano
- 3 cloves garlic, sliced thinly
- Salt and pepper to taste
Wash and dry potatoes. Leave the peel on the potatoes and slice them thinly.
Arrange potatoes in a lightly greased baking casserole dish.
Drizzle olive oil over potatoes, being sure to brush in between slices.
Add small pats of butter on top of the potatoes.
Season potatoes generously with salt and pepper.
Bake for 60 minutes or until potatoes are golden brown and tender.
