Not Really A Hassle: Hasselback Potatoes

I have seen these flying through Pinterest, and I knew that I had to give them a try. And there is even a little bit of history behind them.....

Are you ready history buffs?

These potatoes were first introduced in the 1700's by a restaurant located in Stockholm named Hassebacken.

Pretty cool, huh?

But the important thing....Do they taste good?

They taste great, and they are the perfect side for any meal. You can stuff just about anything down in those cracks, slices, crevasses, or whatever you want to call them.

I chose to place garlic slices down in there.....and a very special person gave me this awesome garlic slicer for Christmas.

I topped mine with sea salt and lavender pepper.

Awesomeness right there on my plate. I also used the red potatoes which are better for you than white.

Hasselback Potatoes

6 red potatoes (medium size)

Garlic cloves sliced (I think I used a half of a head of garlic)

Olive oil for drizzling

Melted butter for drizzling

Sea Salt

Fresh ground pepper (I used lavender pepper)

Preheat oven to 425 degrees F. Put the potatoes on a cutting board with flattest side down. Start from one end of the potato, cut almost all the way through (make sure not to slice all the way through).

Arrange the potatoes on a baking sheet with sides. Insert garlic slices in between the slits. Drizzle butter over the tops, letting it run down in between the slits. Drizzle with a little olive oil, sprinkle with sea salt and pepper.

Bake for about 40 - 45 minutes, or until potatoes turn crispy and the flesh is soft.