Potatoes. Potatoes. Potatoes. We don’t eat them a lot, but every time we do it’s a bit of a mystery why not. It doesn’t matter why not today because we have hasselbacks. My mother made them the few times I remember barbecuing, she made these but I didn’t like onions then, so it wasn’t as much fun as it is now. I mean, bits of carmelized onion and garlic flavouring a baked potato? Heck yes.
I’m a staunch defender of the humble Russet potato, but in this case, they don’t need defending because they are the perfect potato for the job. I recommend pairing this with my Balsamic and Pepper Portobello Steaks and the hearty vegetable of your choosing. There are fancier hasselback recipes, but this one focuses on the marriage of the onion and garlic with potato and I think that’s just incredible.
Serves 2, as a side
2 large Russet potatoes, scrubbed
1 small onion, peeled and cut into thin half moons
3 cloves of garlic, peeled and sliced thin
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 teaspoon dried dill
2 tablespoons non-dairy margarine
Freshly crack black pepper, to taste
Preheat the oven to 375 F. Slice the potatoes thinly, only going about half way down the potato at first, and going slightly deeper as you reach the middle. Stuff onions and garlic between the slices of the potato, alternating as you like. I do two onion, one garlic, but that’s unimportant and you should do as you see fit. Tear off two squares of foil and place the potatoes in the middle of each. Drizzle with olive oil, sprinkle with salt, dill and pepper. Smush the margarine into the top of the potato, and then wrap tightly in the foil. Bake for 45 minutes then unwrap and bake for an additional 15 minutes, or until the potatoes start to brown. Serve hot with chives, non-dairy sour cream or whatever you like your baked potatoes with.