Loaded Hasselback Potatoes
This is really not the most easiest recipe to cook. I say this because you have to pay attention to your slices and the ends are easy to slice to much and you'll cut clean through. When you actually cook then getting the potatoes all the way done without overcooked potatoes. So pay attention to the details.
Ingredients
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Potatoes--------------
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6 medium - small red skin potatoes
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Butter---------------------
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2/3 melted butter
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1/2 teaspoon dill weed
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1 teaspoon granulated garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon kosher salt
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1/2 teaspoon celery salt
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Topping-------------------
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As needed sour cream
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To taste Dill weed
Cooking Instructions
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1
Preheat oven 400 degrees Fahrenheit
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2
Take chop sticks or flat wooden spoons and place the potato in between them. Slice the thick parts of the potatoes down to the chopsticks so as to not to cut all the way through. Do the ends carefully as not to cut through free hand.
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3
Mix the butter and spices place the potatoes in an oven safe dish and pour the butter mixture into the potatoes and into its sliced areas.
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4
Roast in the oven for 1 hour. Sprinkle with kosher salt.
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5
Place on a plate.
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6
Add sour cream and dill weed. I hope you enjoy!!
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