Friday, September 30, 2011

Hassleback Potatoes

All I can say is ... YUMMY! I already love potatoes, but this was seriously awesome for such a simple recipe. This recipe reminded me of a mixture between potato chips and scalloped potatoes without the cheese. 

  • Potatoes
  • Olive Oil/Butter - I used olive oil to be healthier
  • Salt - Sea Salt is the best
  • Knife
  • Cookie Sheet
  • Oven (duh)
 First cut the potatoes. Try to make them thin and even. Cut down almost to the bottom. It helps to look at the potato from the side instead of from the top. 

Try not to cut all the way through. But don't freak out if you do. It's still cookable and eatable.

Place them on a cookie sheet and pour olive oil over them. I tried to get some in the cracks too. Then sprinkle some salt on top.

Pop them in the oven at 425 for about 40 minutes. They are done when crispy on the outside and soft on the inside.

I paired it with a big caesar salad. I barely got a picture before my boyfriend ate it all!

1 comment:

  1. these look so good....wonder how they would be deep fried?