I love potatoes. I know that some carb-haters deem them evil, but I will never, ever cut them out. Not only are they unbelievably versatile, but much like chicken, they can take on different tastes and flavors that will compliment practically any dish. Plus, I must mention that as long as we don’t drown our potatoes in butter, oil, cheese and other delectable fats, potatoes aren’t all that bad for you.
I found a delicious recipe for Hasselback potatoes, but decided to lighten them up a bit by using a LOT less oil and substituting some healthier alternatives. I started by using my handy Misto to spray the tops of the potatoes with and then melted one tablespoon of butter with some chicken stock, garlic, lemon and lemon zest to further flavor them some more. The result was a crispy on the outside, fluffy on the inside, flavorful potato that was not only lower in fat and calories than most Hasselback potatoes, but could go head to head with any of them in a taste test. Enjoy these, while you look great in your skinny jeans and swimsuits this summer….
One more note, I did serve these with my lighter version of gorgonzola sauce, see here, but you could also eat these plain or with a light sprinkling of either gorgonzola or parmesan cheese would be awesome as well.
“Lightened Up” Hasselback Potatoes
Ingredients
4 medium sized red skinned potatoes (or any medium size potatoes you have on hand. If you use russet potatoes, I recommend taking the skin of first though)
Olive Oil Spray or olive oil spray from your Misto (If you don’t have a Misto, get one – they are FABULOUS!!!)
1 T. butter
½ c. chicken stock
1 t. lemon zest
½ medium lemon, juiced
2 cloves garlic, grated
salt & pepper
Directions
Preheat oven to 375 degrees F.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place your potatoes on a baking sheet and spray them with your olive oil cooking spray and sprinkle the potatoes with salt and pepper.
In a microwave safe dish, combine, butter, stock, zest, lemon juice and garlic together. Microwave on high for 30 seconds until the mixture is combined and bubbling. With a brush, brush mixture over the potatoes. There will be leftovers, save them and use them for brushing the potatoes while they are cooking. Every 10 minutes, brush the potatoes with the mixture until they are cooked through. This should take about 40 minutes. Enjoy!
5 comments:
I made Hasselback Potatoes a few weeks ago (in the sense that I just cut them like they are supposed to be cut....and I just tossed them in a tiny bit of olive oil and garlic) and I loved how they turned out! I didn't really understand how cutting them that way could make them any better than normal potatoes but I was definitely impressed!
What I love most about hasselback potatoes is how wonderful they fan out like so and their crispy potato skins :)Hope it's okay,I'd love to guide our readers to your post.Just add this teeny foodista widget to the end of this post and it's all set, Thanks!
Thanks so much for guiding the readers! The widget has been added. :)
Love your polka dot background! :) I haven't made hasselbacks yet but I'm definitely planning on it. I saw someone making them with sweet potatoes, which looked awesome.
I LOVE the idea of making Hasselback potatoes with sweet potatoes - I am definitely going to try that!
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