- Russet potatoes
- Butter
- Cheddar Cheese
- Gourmet Gardens® Minced Garlic
- Sea salt
- Cracked black pepper
Preheat oven to 450 degrees.
Directions:
Choose potatoes that are uniform in size and shape (long and flat-ish work well). Clean and dry the skin. Make thin slices from one end to the other, taking care to leave a good portion of the skin intact on the side and the bottom ... perhaps almost a quarter inch up from the bottom, so about 1/8th inch is still connected on the sides.
Fill each cut with either butter or cheddar cheese, alternating between the two. Be careful not to break the skin of the potato where the slices are still connected together. As you wedge in the butter and the cheese, the potato will begin to curl, as if it is doing a back-bend!
Place your potatoes on your roasting pan so that they lean against each other instead of falling over. I prefer a stoneware pan. Smear a generous dollop (or two) of minced garlic along the tops of your potatoes. Then salt and pepper to taste ... remembering that potatoes can handle a generous portion of salt! Finally, shred or crumble more cheese on top.
Roast for 45-55 minutes. Larger potatoes will need more time lest you end up with too firm slices.
Myrtle's Note: I tried three "recipes" and the first two were completely inedible and the third was far too underdone for enjoyable consumption. I did not follow a recipe, here, focusing merely on what might add flavor. Really, any way you wish to season them would be fine, such as using olive oil and herbs instead of butter, cheese, garlic, salt, and pepper. I am such a huge fan of the ease of flavor Gourmet Gardens® provides. Whilst I have been using freshly minced garlic in curry, stew, and chili, you couldn't get the balance of garlic across a hasselback cut potato unless you opted for powder or meticulously shoved bits of fresh garlic into each cut. Smearing garlic paste is much easier.
