Hasselback Potatoes and Live Lobsters!

I don't eat most meat (I make an exception for poultry on the holidays), but I LOVE seafood. I'll eat just about any type of seafood, but I especially love shellfish. Back in CA, finding affordable Maine lobster was just about impossible - it was upwards of $20/lb at the local groceries and fish markets. But here it's abundantly available - and affordable!! Our farmers market sells them for $8/lb for a 1 1/4 lb lobster if you order ahead - that's only $20 for two big lobsters! My husband and I decided to get some a few weekends back - make a bit of a lobster feast with some potatoes given to us by a friend (a friend with an awesome veggie garden) and some farmers market green beans. I wanted the dinner to feel special, so I decided to make hasselback potatoes, as neither of us had tried them before, and well, they're pretty cool-looking. I didn't realize how quick and easy they were to prepare - and absolutely delicious. It was quite a feast! Even if you don't have lobsters to indulge in, these potatoes can be made any night of the week - they're not that much more work than making a regular baked potato. But waaaaay tastier. 

 

Hasselback Potatoes

serves 3 

Ingredients:

  • 3 medium-sized potatoes, scrubbed clean
  • 3 cloves garlic, very thinly sliced (think Good Fellas)
  • 1 Tbsp olive oil
  • 2 Tbsp cold unsalted butter, cut or torn into thin little pieces
  • Kosher salt
  • freshly ground black pepper
Instructions:
  1. Preheat oven to 425 degrees. Put the potatoes down on a cutting board, flat side down (if you need to take a tiny slice off the bottom of the potato so it'll lay flat, go ahead and do that). Starting at one end of the potato, very carefully slice into the potato, almost all the way through, at 3-4mm intervals. Insert garlic slices and tiny bits of butter between the slits.
  2. Put the potatoes on a baking sheet, and drizzle 1 tsp olive oil over each potato. Sprinkle each potato lightly with salt and pepper. 
  3. Bake for about 40 minutes, until the tops of the potatoes are browned and crisp and the potato is soft when poked with a fork at the bottom. Serve immediately. 
 

So delicious - garlicky, buttery, crisp and soft - so many amazing textures in each potato. 

 

 

 

And the lobsters, of course - they met their demise while the potatoes were being baked, and while it was a bit traumatizing to steam them alive, they were quite, quite delicious with some melted butter and lemons. Quite delicious. 

Find similar recipes at Feastie:

Sweet Potato And White Potato Pommes Persillade from Theweiserkitchen
Mashed Potatoes with Roasted Garlic from Erica's Recipes
Local Luxury Dinner Party: Secondo e Contorno from Good Cook Doris
Brunch Recipe Sweet Potato Hash With Sausage Eggs from The Kitchn
Roasted Leg of Lamb with Roasted Potatoes Recipe from Cookin Canuck

Comments

These look so good, I've made hasselback potatoes once in my life, but I never did the garlic trick. That would definitely take them over the top. Can't think of a better Christmas Day side dish, so yummy!

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