Gina, who I met at the Arkansas Women Bloggers Conference in Mountain View this summer, is a fantastic woman. She’s a joy to be around and I am so immensely pleased to share this guest post with you. I asked her what was one thing we should all know and she’s totally right. Hello, easy way to make dinner fancy! Lean times or not, being able to make do and make it look great is a skill we all need to have.
Hasselback Potatoes: How to Make Something Out of Nothing
If there’s one thing I learned in my early twenties, it was how to make something spectacular out of almost nothing at all. I believe it’s an important life lesson that will carry one through lean times. Plus, these potatoes taste really good even when times are good.
These Hasselback Potatoes don’t take a lot of prep or gadgets. Here’s what you’ll need to gather:
a good knife
a wooden spoon
potatoes, washed and scrubbed
a pat of butter for each potato
good olive oil
a clove of garlic for each potato, sliced thin
Preheat oven to 425 degrees.
1. Slice away a thin portion of the bottom of the potato so the potato sits without falling over. Place the potato on the wooden spoon and begin making thin slices. The wooden spoon will prevent the knife from slicing through the bottom of the potato. You’ll want the slices to stay connected at the bottom to hold the tater together.
2. Place a thin slice of garlic between each potato slice.
3. Top with a pat of butter. Drizzle generously with olive oil.
4. Sprinkle with kosher salt and you’re ready to bake!
Bake at 425 degrees basting every 15 minutes with the olive oil/butter drippings. Potatoes are done when soft on the inside and crispy on the outside, about an hour.
Go say hi to Gina on her blog and find out her story of how she became a blogger (seriously best ever. Waaaayyyy better than my “So I’m graduating from College and I’m bored” approach).