March 12, 2011

Hasselback Potatoes

I had an enjoyable Saturday, doing nothing really of note, just getting caught up on things around the house.  Now I'm listening to great music on Pandora after eating a wonderful dinner. 

After seeing hasselback potatoes mentioned on lots of food blogs, I decided I needed to try them too.  Here's the recipe I used.  For the pesto, I used pesto that I had frozen from the batch I made the other day (I moved it to the refrigerator yesterday).

Cutting 3/4 of the way through a potato seems easy enough, but I managed to cut right through middle of one.  Practice makes perfect though, because the second potato worked perfectly.


Next I stuffed the garlic in, which again sounds easier than it really easy because I hadn't yet read this tip "You might actually need to shove them in…the potato might be pretty tight."  I had to use a paring knife to create enough space to shove the garlic in.


Chris was too anxious to wait the 10 minute specified cooling time, so he got a taste before me.  As he devoured his potato, I asked what he thought...

Chris: "I love the pesto."
Me: "How's the potato?"
Chris: "Anything would taste good with this pesto!"

10 minutes later I could confirm that these potatoes are outstanding.  It makes me want to combine pesto and sweet potatoes more often.  Maybe pesto in mashed sweet potatoes?