Sharilyn's Place

I love Pinterest.

And if you hang around long enough, you’ll see just how big of an obsession it’s become for me. It’s infecting every area of my life. Although, the word ‘infecting’ sounds like a bad thing, and Pinterest is a good thing. A very, very good thing.

How about it’s inspiring me in every area of my life?

Yeah, that’s better.

Tonight I was wanting to try something new for dinner to go with the steaks Greg picked up at our local meat market. So of course I turned to Pinterest to get inspired. I quickly found my way to my Potatoes board and started browsing. I came across a link I saved for a “Hasselback potato recipe”. It was this funky, sliced-up potato, and it looked pretty good.

I made some small changes to the recipe to suit what I had on hand and what I thought would work better for us. The main thing I adjusted was the garlic. I opted to use garlic powder instead of sliced garlic, because I thought it would go between all those layers better, and I think that was a good decision. Next time, I’ll probably even throw some minced garlic on top to up the garlic-y flavor even more.

Can you really have too much garlic with potatoes? I think not.

Hasselback Potato Recipe

Ingredients:
3 large red potatoes, scrubbed (leave skin on)
2 tsp. garlic powder
3 Tbsp. olive oil
3 pinches salt
1 pinch of paprika
2 Tbsp. grated Parmesan cheese

Directions:

1. Preheat the oven to 425˚F.
2. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
3. Combine olive oil, garlic powder, salt, paprika and parmesan cheese in a small bowl.
4. Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.
5. Bake for 45 min – 1 hr. The inside should be cooked through and the outside of the potato should be a bit crispy.
6. Garnish with additional parmesan cheese if desired.

Adapted from Chicho’s Kitchen.