Hasselback Potatoes
Description
I discovered this recipe many, many years ago during a power outage in the dog days of summer. It was HOT and the power outage lasted for about four days. Mr. Stone Soup and I had to get really creative with not only using up food I had on hand, but food I could cook outside.
I found the inspiration for this recipe in, of all things, "The Nancy Drew Cookbook." Yes--there is a Nancy Drew Cookbook. It's a great, easy little recipe that can be made inside or outside and I often turn to it in the summer. When made on the grill, the bottoms of the potatoes get nice and crunchy!
Ingredients
Instructions
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Trim and chop the onions into about 1/8" slices.
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Scrub potatoes and then carefully slice them into ~1/4" slices, being careful to not cut all the way through the potato, leaving a "spine" on the bottom of the potato, if you will--"hasselback" fashion.
Place a cut potato onto two layers of non-stick aluminum foil. Carefully pry each section apart and add salt, pepper, a little butter and few of the green onions. Once each section has received the treatment, seal each layer of aluminum foil tightly, so the ingredients don't leak out of the package. No fair asking how I know the best way to do this is to double wrap them ;-)
If using the oven, place potatoes in a shallow baking dish or a cookie sheet and place in a pre-heated 400* oven. Let potatoes cook for an hour or so--check them for doneness by squeezing them--they should be very soft.
If using the grill, preheat to about 400* and place the potatoes onto the direct heat for about 20-25 minutes. After that, move them off direct heat and let them continue to cook for another 30 minutes or so until they are done.
