Tuesday, December 24, 2013

Accordion Potatoes With Rosemary and Garlic

How to make accordion potatoes

Potatoes are an absolute must whether your planning a dinner party or Christmas dinner or whatever you celebrate this holiday season. Not only are potatoes delicious, they're also naturally gluten free, so it accommodates a variety of diets. This is a great alternative to rolls or bread if you're serving them. I love making these accordion potatoes (also known as hasselback)! They are a more crispy version of a backed potato. Plus, they are super pretty. I made mine with a couple of lemons to add aroma and a pretty garnish. 
How to make hasselback potatoes
Accordion Potatoes with Rosemary and Garlic
Needed: potatoes (I made 10 total and used a smaller size variety. You can use any variety you like, but this will affect your baking time.), 1/2 cup (1 stick) of butter, 1 tablespoon oil, 2 teaspoons minced rosemary leaves and 1 tablespoon minced garlic.
First wash and dry your potatoes, removing any dirt. Slice 3/4 through in an accordion style. I thought this was harder than it looked. If you find yourself accidentally slicing all the way through your potatoes try placing wooden skewers or chopsticks on each side to create a guide for your knife to stop at. Place the potatoes on a cooking sheet. In a microwave safe bowl combine the butter, oil, rosemary and garlic. Cook just until melted. Use a kitchen brush to coat each potato, taking time to make sure the butter gets between each slice. Bake at 375°F for 38-40 minutes (again, this will vary based on the size of your potatoes. The goal is to make sure they are done on the inside and crispy on the edges.) Then brush with another layer of the butter mixture and serve. I served mine with sides of sour cream, chopped green onions and shredded cheddar cheese. 
xo. Joanna.

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