Good things to eat

Slitty potatoes

Have been seeing these everywhere lately and thought it was time to try them.

I have reason to believe they are really called “Hasselback” potatoes and are originally Swedish in nature.  Although I have seen Laura Calder on the Food Network’s  “French Food at Home make them on her show too so I imagine a few cultures lay claim to them.

So start with some nice potatoes.

Mine weren’t too big, about goose egg size.  That way they cook quicker.

Oh and turn on the oven to 450 degrees.

Wash and dry the potatoes, then very carefully start at one end and make a bunch of evenly spaced slits along the whole length of the potato.

Be careful not to cut all the way through.  You want to stop just short of going through the skin on the bottom.

Meanwhile, and this is up for interpretation, but what I used in this particular incidence was……..

In a small bowl mix a few spoonfuls of soft butter, a couple of shots of olive oil and some very finely chopped fresh rosemary sprigs.   Stir that up well.  You could also just use olive oil if butter isn’t your thing.

Then take each potato and slog on this mixture, being sure to get some down into each slit.

Repeat until they are all covered.  Then give them all a good sprinkle of salt and pepper.

Then bung them in the oven for up to 45 minutes depending on the size of your potatoes.

But obviously keep an eye on them and give them a poke near the end to know if they are done.

Feel free to add a little more butter or what ever you please once they are done!  I’ve added a little blue cheese to mine.

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Serve with your favorite meal.

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Comments on: "Slitty potatoes" (3)

  1. It was brought to my attention that these pototoes would also work very well on the Bar B Q or camping wrapped in tin foil and toss in the fire.

  2. That looks superb. The potatoes look nice too (sorry I’m a steak freak)

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