Last month it seemed as if hasselback potatoes were all the rage on Facebook. Everyone was posting pictures of them and explaining how easy they were to make, so I figured I’d give them a go.
I found this video over on Cooking Light (I believe they pinned it too) which gave concise, easy to understand instructions (love the chopstick tip). And that was it.
The great thing was that I brushed mine with one of the two teaspoons I’m allowed using Weight Watchers Simply Filling technique, so I didn’t have to count this at all. As you may be able to tell from the image, I didn’t use herbs (forgot) but did sprinkle with salt and pepper. Lastly, I only cooked mine for about 45 minutes, but I think this potato could have used a bit more time as while the edges were nice and crisp, in the center it was still a bit … al dente? It’s a great recipe, and my new favorite way to make potatoes!
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They are great done on the BBQ as well . . .of course, I like to put thick cut back between the ‘fans’, sprinkle it all with cheese and green onions . . . Not a light version at all! 🙂
Yeah, but Jerry, I doubt if that adds a lot. Have you ever used this method with sweet potatoes?
That’s actually Chris’s steak. For both, he just seasons with really good salt and pepper, then he either cooks on a hot skillet (like in this pic) or on the grill. For his, just when it came off, he sprinkled some blue cheese on top. Oh, and the steaks came from Costco.
Stay tuned, meatloaf in the crockpot is coming next. 🙂
Yum!!!! And how about some deets on that scrumpy looking meat on the side. My mouth is watering!!!!! 🙂