Garlic Hasselback Potatoes
While the cooking time for this recipe is a bit long, the preparation part is easy. Despite what you may have heard, potatoes are actually good for you. They are loaded with vitamins, minerals, and antioxidants. They are a great source of resistant starch which is an excellent prebiotic for your gut bacteria. The garlic provides an additional source of prebiotics.
Add in a few leaves of fresh rosemary for additional flavour. Top with sour cream – a source of probiotics – and a sprinkle of chives or green onions to finish! Freshly grated cheese also makes a great topping.
- 4 large potatoes, scrubbed, patted dry, but not peeled
- 3 tablespoons olive oil
- 4 garlic cloves, thinly slice lengthwise
- Salt and pepper
- Preheat oven 400°
- Wash and dry the potatoes, leaving the skins on.
- Cut thin ⅛ inch slits into the potato, stopping just before you cut to the bottom. You want the slices to stay connected. Don’t worry if you make a mistake, it just won’t look quite as nice.
- Slice the garlic, very thinly, and slip a piece in every other slit in the potatoes.
- Brush the bottom of the baking dish with olive oil and place the potatoes in it.
- Sprinkle with salt and pepper.
- Brush top and sides of potatoes with the olive oil. Keep about 1 Tbsp of the olive oil for later,
- Bake the potatoes for 35-40 minutes. The layers will start separating. After 40 min, brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
- Bake for another 25-35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer.
- Garnish with fresh rosemary leaves and sour cream!