Monday, July 29, 2013

Basil Butter Hasselback Potatoes


I am so happy to say our heat wave has ended here in NY. It is still a tad humid by us but that comes with the territory of beach life. There is nothing better than an ocean breeze at night coming off the bay it literally drops 20 degrees. I was also happy to be able to put my oven on again. I was a little grilled out. I have never made hassselback potatoes so I came up with this version. They were delicious. I love basil, garlic and butter of course, they go oh so well together. 
Happy Monday!



6 Russet Potatoes
3-5 Cloves, garlic, thinly sliced
1/2 Stick Butter
2 Tablespoons Olive Oil
Salt And Pepper
1/2 tsp. Garlic Powder
4 tablespoons finely chopped fresh basil

Directions
Preheat your oven to 400 degrees F.

With a sharp knife, carefully make several slits in each potato, making sure not to cut completely through. Place a few slices of garlic and 2 tablespoons of the basil in the slits of each potato. Set extra basil aside.

Mix together the melted butter and olive oil. In a large bowl, gently toss the potatoes with the butter mixture. 

Place the potatoes on a baking sheet that has been sprayed with nonstick spray. Sprinkle with kosher salt and pepper. 

Bake for 1 hour, or until potatoes are crispy on top and cooked through. Sprinkle with remaining basil.

6 comments :

  1. Hasselback potatoes are so good! Love your basil butter variation!

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  2. Sounds delicious! I host a party on Tuesday called The Gathering Spot and would love it if you'd share something :) Have a wonderful week.

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  3. They look delicious! Butter, garlic and basil are a great combo!
    Thanks for sharing at Share Your Stuff Tuesdays Rina :)

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  4. Amen... so glad to see the heat wave go too. I live in NY also. I feel like I can cook again. Love your potatoes thanks for sharing them with us on foodie friday.

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  5. I love hasselbacks and the idea of a basil butter makes these so much more appealing! :) Thanks for sharing this with us at Tasty Tuesays! I just wanted to let you know that this recipe was featured this week! Congrats :)

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  6. I've never made hasselbacks, but I think I'll have to now! These look terrific and I'm always on the lookout for more ways to use fresh basil!

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