Hi my name is Erin and I’m an addict… it’s been less than 24 hours since my last potato fix…
I can’t help it. I love potatoes. Fried, boiled, mashed, scalloped, roasted, baked, it doesn’t matter I love them all. I blame my mother. When I was growing up there was always mashed potatoes with roast turkey/chicken/beef/lamb, there was always scalloped potatoes with my grandmothers oven BBQ ribs, there was always backed potatoes with anything made on the BBQ (especially steak), and there was always french fries with everything else… seriously everything… have you ever had eggs and chips for dinner (scrambled egg and fries). So good!
As a kid, french fries were my favourite. I still really like them but through the years I’ve grown to like other potato preparations. I’ve made changes to my mom’s old tried and true recipes. For instance putting garlic (and/or other seasoning) in mashed potatoes, roasting potatoes with smoked paprika, putting dill in potato pancakes and now hasselback baked potatoes.
I’ve been seeing these potatoes pop up here and there while looking for other recipes. They looked so good how could I not give them a try. I’ve seen people describe these as fancy and a real wow factor for company, etc… ummmm, they’re just potatoes with slits people. Cut them, season with desired flavours, throw them in the oven, easy as 1, 2, 3. What’s the big deal!
Crispy skin, a tender middle that was full of flavour. I get it they’re really, really good. These are now my go to baked potato. I can’t wait to try them with different seasoning and maybe thinner slits.
In conclusion, I’m a potato addict and proud of it… Unless it’s a sweet potato, in which case it’s all yours, I’m not touching it.
- Preheat oven to 425°.
- Take your favourite potatoes wash and then cut thin strips in them. Tip: use two wooden spoons postioned on either side of the potato to keep from cutting all the way through.
- Smother potatoes with garlic butter, try to rub it into the slits (a couple Tbsp’s of butter with a few crushed cloves should do it).
- Place on baking sheet or in baking dish. Sprinkle with coarse kosher salt.
- Bake uncovered for about an hour or until the middle is soft and the skin is crisp.