Thursday, October 13, 2011

Half Hassleback Potatoes

Oh these are good. Really good. 

Oh potato lovers...have you had a half hassleback potato lately? With a spicy herb sour cream? Too good. 

As I listen to Micheal Jackson on the radio...he says it all "WOO"! Exactly.

I love how "Po-ta-to" can be molded, shaped, cut, formed, fried, baked, boiled into SO many different options. Gotta love it!


Golden Potatoes (use however many you want to cook), cut in half
1/2 cup butter, melted
Salt & Pepper
Herbs & Seasonings:

Paprika, Curry, Oregano, Chili Powder, Garlic Powder, Onion Powder (you can use a lot of different options...that what makes it taste different each time. And potatoes taste good with lots of different herbs.)

Sour Cream Sauce:

Mix and combine:

1 cup sour cream
1/2 bunch Italian parsley (or fresh cilantro would taste great), finely chopped
1-3 tsp Sriracha Hot Sauce
1 garlic clove, minced
2-3 green onions, chopped 
Salt & Pepper to taste

To make potatoes: Wash. Cut in Half (that is why they are called "Half Hassleback". Slice thick slits into the potato *BUT not all the way. You want the potato to still be fully intact.

Preheat the oven to 450 degrees. 

Brush potatoes with melted butter and sprinkle with seasonings and herbs and salt and pepper. 

Bake in oven and every 20 minutes, remove from oven and brush with melted butter until brown and crispy about 45 min-1 hour. Keep an eye on them.

Remove and chow down. Serve with sour cream. Enjoy! 

You could even try this with sweet potatoes. Num Num!

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