Hasselback Potatoes

Hasselback Potatoes
My new favorite potato!

Hasselback Potatoes
Compliments of JennaDish

Use about 2 medium to 4 small potatoes per serving, and about 1 garlic clove per 2 or 3 potatoes

Yellow Potatoes (or Yukon Gold Potatoes)
oil
salt & pepper
garlic cloves, sliced thin or minced
your favorite spice blend for potatoes (I used Penzey's Arizona Dreamin' Spice Blend)
Curry ketchup, optional (squeeze ketchup in a small dish and stir in a pinch of curry powder) 

Wash potatoes.  Make slices into each potato every 1/8" inch, only cutting down to 3/4 of the potato.  To make this easier, put the potato in a wooden spoon and slice the potato, allowing the spoon to stop the knife just short of cutting all the way through.  Place potatoes in large saucepan of cold water and bring to a boil.  Then lower the heat to keep the water at a low boil.  Boil about 15 minutes.

Meanwhile preheat the oven to 425 degrees.  When the potatoes have boiled so they are about halfway cooked, drain them, and put them on a baking sheet in the oven to allow the heat to dry them – about 4-5 minutes. Remove them from the oven and allow to cool enough to handle. Then place pieces or slices of garlic clove into the potato slices – about 2-3 slices of garlic per potato.  Melt some butter or use oil to cover the potatoes.  Sprinkle salt, pepper and/or a spice blend on the potatoes.

Roast until cooked through, about 30 minutes, turning halfway through.  

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