Hasselhoff Potatoes aka Sea Bugs

October 6, 2010 at 6:56 am 1 comment

I varied the recipe slightly from traditional hasselback potatoes (added rosemary, thyme and olive oil and left off the parmesan), so I’m calling these Hasselhoff potatoes instead. They look a bit like bugs, don’t they? I can imagine them crawling around on the ocean floor, possibly hanging out with this guy.

Ingredients (to serve 1-4 depending on how hungry you are)
4 russet potatoes
2 tbsp Olive oil
2 tbsp Earth balance, melted
Salt
Pepper
Rosemary
Thyme

Directions
– Preheat oven to 400 degrees F
– Wash potatoes and remove blemishes/eyes
– Using a sharp knife, cut the potato into thin sections a few mm thick. Don’t cut all the way down so they’re severed from the potato – stop a few mm before you get to the bottom.
– Rub the potatoes with olive oil
– Melt the Earth Balance and pour over the potatoes
– Sprinkle with salt/pepper/rosemary/thyme (however much to suit your tastes)
– Place potatoes on a cookie sheet on the middle rack of the oven and bake for one hour

Optional: Additional Earth Balance can be poured on/more spices added at around 40 min in, after the sections have split apart, if you want to be sure each slice gets some one it. (That’s what I did)

Remove from the oven and enjoy!

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Entry filed under: Baking, Cooking, Potatos.

Perfect Baked Potato Spinach and Pepper Pizza

1 Comment Add your own

  • 1. Lacey  |  October 6, 2010 at 6:17 pm

    YUM! These are pretty and sound so simply and so tasty.

    Reply

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