Perfect Hassleback Baked Potatoes

 

These baked potatoes are pretty,
impressive, very simple to make
and very delicious❣

Ingredients:

aluminum foil

olive oil cooking spay

3 1/2 pounds russet or Yukon Gold potatoes

4 tablespoons extra virgin olive oil

1 teaspoon sea salt

1 teaspoon garlic powder, optional

1/2 teaspoon dried rosemary or 1 tablespoon fresh rosemary, optional

1/2 teaspoon smoked paprika

sriracha sauce, optional

sour cream or crème fraiche, optional

2 tablespoons snipped chives, optional

Method:

Preheat oven to 375*. Line a rimmed baking pan with aluminum foil. Very lightly spray the foil with the cooking oil spray and then set the pan aside.

Wash the potatoes and pat dry. Place each potato in between 2 plates or cutting boards of equal thickness that measure about 1/3 of the way up from the base of the potato. Make horizontal cuts 1/8 to 1/4 of an inch apart across the potato, slicing just 2/3 of the way through, stopping when your knife hits the plates or boards.

Drizzle or brush the olive oil over the tops of the sliced potatoes. Sprinkle with salt and if desired sprinkle with garlic, rosemary and/or smoked paprika.

Bake for 45 minutes to an hour, or until the potatoes are tender and the edges are golden and crisp. Allow to cool for 3 to 5 minutes. If desired, drizzle with sriracha or top with sour cream and chives. Makes 6 to 7 servings.

Notes: The first time I baked potatoes this way was in 2013. They quickly became a family favorite❣