Hassleback Potatoes

Hassleback Potatoes

6 medium sized potatoes
3 garlic cloves very thinly sliced
2 Tbsp. olive oil
3 Tbsp. butter
Sea Salt
Pepper


Preheat the oven to 425˚ F. Wash your potatoes thoroughly and place on cutting board. Start at one end of the potato, slice down stopping right before you cut all the way through. Have the slices be 1/8 inch thick.

Once cut all the way down, place on a baking tray. Put a piece of garlic in between the slices. Rub butter over the potatoes, and then drizzle with olive oil. Sprinkle sea salt and pepper over the potatoes.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

These are so good dipped in chipotle ranch sauce!


Enjoy!

Kerri