Potatoes are an absolute must when planning for Friendsgiving (or Thanksgiving or Christmas dinner or whatever you celebrate). Not only are potatoes filling and delicious, but they are also naturally gluten free. I'm not (yet) very experienced with gluten free baking/cooking, but I did want to include a starchy alternative to the rolls I was also serving. I love these accordion potatoes (also called hasselback)! They are a more crispy version of a baked potato. Plus they are super pretty. I baked mine along with a few lemons to add aroma and a pretty garnish.Accordion Potatoes with Rosemary and Garlic
Needed: potatoes (I made 10 total and used a smaller size variety. You can use any variety you like, but this will affect your baking time.), 1/2 cup (1 stick) of butter, 1 tablespoon oil, 2 teaspoons minced rosemary leaves and 1 tablespoon minced garlic.
First wash and dry your potatoes, removing any dirt. Slice 3/4 through in an accordion style. I thought this was harder than it looked. If you find yourself accidentally slicing all the way through your potatoes try placing wooden skewers or chopsticks on each side to create a guide for your knife to stop at. Place the potatoes on a cooking sheet. In a microwave safe bowl combine the butter, oil, rosemary and garlic. Cook just until melted. Use a kitchen brush to coat each potato, taking time to make sure the butter gets between each slice. Bake at 375°F for 38-40 minutes (again, this will vary based on the size of your potatoes. The goal is to make sure they are done on the inside and crispy on the edges.) Then brush with another layer of the butter mixture and serve. I served mine with sides of sour cream, chopped green onions and shredded cheddar cheese. xo. Emma
I tried these yesterday, they were really yummy! Unfortunately, they took FOREVER to make, and ended up looking like weird larvae, not cute striped potatoes, as they didn’t fluff like yours did. Oh well.
You can also place the potato on a large serving spoon when slicing to avoid cutting through. 🙂
These potatoes look absolutely delicious. they would be so crispy because of all the cuts! How fantastic. Thanks for sharing!
At what point do you add the lemons? Same time as the potatoes?
I’ve tried them today, and they’re great. Thanks 🙂
Perhaps use an egg slicer thingie? I automatically thought that’s what you used.
I’ve gotta try these !
Yummy!
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I like to try this. Looks really cute and easy to do.
I live for potatoes! Can’t wait to give this a try!
I love these- the outsides are crunchy and the potato inside is lovely and fluffy. I find the best way to cut them without going all the way through is to place each potato on a wooden spoon before slicing. The knife gets stopped by the sides of the spoon and voila! perfect hasselbacks!
this look super yum!! im sooo going to make this. thanks for sharing 🙂
I love that you’re thinking gluten-free =)
Are you kidding me?? This looks amazing…and so simple too! Thank you for yet another fabulous foodie tip 🙂
Brooke
I just got seriously hungry looking at this!
Yummy! Those look delicious + so perfect for fall.
X
http://kendra-genevieve-rose.blogspot.com
This looks amazing. My dad makes some sort of version of this and it is SOOO yummy!
Wow… it looks so yummy. I will definitely try to make this one.
Yesss I was eyeing those babies on your friendsgiving post and I’m so glad you are sharing this! Yummm!!
Strive to Thrive,
Nic
www.Thriving-Wives.com
Amazing! they look fabulous.
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