Hasselback Potatoes: Baked Potato Meets Oven Fries!

6 Feb

P1090967s labeled labeled honey dijon dressing

It’s a beautiful love affair between baked potatoes and oven fries!  I paired my hasselback potatoes with my honey chili tempeh bacon, a large quinoa salad, all drizzled with my creamy dijon dressing.

Ingredients:

  • 4 organic russet or yukon gold potatoes
  • 1 Tablespoon extra virgin olive oil
  • salt and freshly ground black pepper, to taste
  • Optional:
    • 1/4 Cup sour cream +  3 Tablespoons chives, chopped
    • 2 sprigs fresh rosemary, chopped + spritz of fresh lemon juice

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.  Let’s slice our taters!  Key: Be sure to slice each slit down to about 1/4 inch from the bottom.  Slice your potatoes crosswise, 1/8 inches apart (remember not to slice all the way through!).
  2. Place your prepared potatoes on a parchment paper  lined baking sheet.  Drizzle each potato with olive oil and sprinkle with salt & pepper.  Pop your potatoes in the oven to bake for about 1 hour, until golden.    Top with optional toppings, if desired.
  3. I paired my hasselback potatoes with my honey chili tempeh bacon and a large quinoa salad, topped with my creamy dijon dressing.
  4. Enjoy eating whole!

P1100009s P1090967s

One Response to “Hasselback Potatoes: Baked Potato Meets Oven Fries!”

Trackbacks/Pingbacks

  1. February is Potato Month! | Eating Whole - February 6, 2014

    […] Hasselback Potatoes: Baked Potato Meets Oven Fries! […]

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