Thursday, May 13

Hasselback Potatoes

For our first post (drum roll, please), we bring you the potato.  Potatoes are an awesome way to get your carbs in because they are so versatile; you can prepare them in a variety of different ways.  Today, we're baking 'em.

I like baked potatoes; I mean, doesn't everybody (save for an Atkins-lovin' carbophobe, of course)?  But, I only like them one way: smothered in butter, sour cream, and, occasionally, cheese.  Now, that's an awesome way to eat them...if I only did it once every so often and wasn't concerned with the effects of all that dairy on my lactose-intolerant GI system.  Now that we are eating a high carb diet, we've been trying to include more potatoes.  No way am I subjecting myself to that fat-smothered potato several times a week; I think my thighs and taste buds would revolt.  So, of course, I've been on the lookout for lower fat ways to prepare potatoes.    

Enter the Hasselback potato.  Even though I've known about this preparation method for a while, I didn't make them immediately.  Why I waited is beyond me, because had I known how amazing these were, I would have made them immediately.  Let me tell you, these aren't your momma's baked potatoes.  Nope.  They are waaaaaaay better.  To wit, since discovering the awesomeness that is the Hasselback potato, we've made them at least twice, and sometimes three times(!), a week.  I often end up eating most of my potato before I leave the kitchen to enjoy my meal.

Thankfully, preparing a Hasselback potato is only slightly more involved then a regular baked potato.  Take a look-see at this "recipe" and you'll find out.

Hasselback Potatoes

Olive oil

Put your potato on a spoon.  Then slice it as thinly as you'd like.  The spoon acts as a guard against slicing all the way through the potato.  Depending on the size of your potatoes, you may have to adjust the potato on the spoon and maybe turn it around.   Rub the potato with oil; I use olive oil.  Liberally dust with salt.   Cook at 350-400 for 30 mins or so, depending on how big and/or how many potatoes you're cooking.  Check for doneness by pulling out a slice and tasting it.  Ideally, it will be crispy on the outside and soft on the inside.   I find a light drizzling of truffle oil kicks these up to a whole 'nother level.  
    *Any variety of potato will do, but I find that the russet crisps up nicely. Also try these with the blue potatoes; the earthy flavor is intriguing - in a good way.

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