Tonight I decided I wanted something that would fill me up and potatoes usually do. I personally think that there is nothing wrong with eating potatoes. They have such a bad rap, but if you eat them in moderation like everything else, there’s nothing wrong with them. Getting back to my dinner, these hasselback potatoes are great and are visually appealing.
To cut the potatoes evenly, I sliced off the bottoms of the potatoes so they lay flat. I then put chopsticks on each side of the potato so it doesn’t cut through to the bottom and slice evenly. I brushed them with chipotle infused oil and spices!
- 5 Medium Potatoes
- 1/4 Cup Chipotle Infused Olive Oil
- 1/4 tsp Chili Powder
- 1 Clove Garlic
Place parchment paper on a baking sheet and preheat oven to 425F/220C.
Wash the potatoes under cold water and pat dry.
Cut off the bottom of the potatoes so that they lay flat.
Put a chopstick on each side of the potato and slice the potato in approximately 3 mm slices. The chopsticks prevent you from slicing through the potato.
Mix together the oil, chili powder and garlic. Brush onto the potatoes making sure you get the oil in between each slice.
Bake for 30 minutes, brush with more oil and bake for another 30 minutes.
Serve with vegetables or a salad.