Hasselback Potatoes

Hasselback Potatoes, My Heart Behaves, Blackened Tilapia

I think Hasselback Potatoes are my new favorite things. Better than a baked potato (and tastier, too!), they are just about the cutest things ever. I sliced a couple up as a quick side to the blackened tilapia we were having, giving them some extra spices to make it a bit more complimentary.

Hasselback Potatoes

Hasselback Potatoes

2 medium-sized potatoes
1 thinly sliced garlic clove
1 tablespoon EVOO
1 tablespoon Cajun Spice Mix
Salt and Pepper to taste

Preheat oven to 425 degrees. Rinse and dry potatoes. This is important: lay potatoes flat side down. Thinly slice from each end, almost all the way through. Place garlic in between slits, as desired. Drizzle EVVO on top of each potato, then sprinkle with Cajun spices and salt and pepper. Bake for 45 minutes, longer for more crispiness.



2 Responses to “Hasselback Potatoes”

  1. tramadol Says:

    What a really great blog!!!

  2. Robert Says:

    Looks Great! And you’re using the birthday dishes too!

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