This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Hasselback Potatoes
medium-sized white or Yukon Gold potatoes
butter
chopped garlic
kosher salt and coarse ground pepper
Heat oven to 425˚.
Slice potatoes, evenly spaced in a horizontal position, from left to right, almost down to the bottom, but not quite through.
In an oven-proof skillet, melt the butter and add the garlic, but don’t let it burn.
Place potatoes in the pan, leaning it slightly and spooning the butter over the tops of the potatoes, until they are coated. Continue in this manner for about 5 minutes or until the potatoes are slightly brown.
Place the skillet in the oven, and roast the potatoes for approximately 10-15 minutes.
