These Hasselback Red Skin Potatoes are a fun way to change-up your regular old potatoes without compromising flavor!
We are right in the middle of moving!! The week has finally arrived!! I can’t hide my excitement any longer. It all started in August when we were casually looking at houses with the intent to buy the following spring/summer; however, everything changed when we discovered a LAKE behind a house that was for sale by owner that we were passing by on the way to another house for sale. Well it’s quite amusing and crazy how it all happened, but we ended up calling up the owner (who wasn’t home at the time when we first noticed the house), scheduled to see the house the following morning and fell in love with it immediately!
My entire life I grew up near water, Lake St. Clair to be specific, which is a large lake near Detroit, Michigan. Dan and I love practically all outdoor activities including boating, skiing, skating, etc. so we always dreamed of owning lake property, but the areas we were looking to move did not have lake front property (or were too costly or far away from the areas we wanted to live)…so we thought! The lake we are on is a non-motorized lake which is much safer for kids and there is still plenty of things to do! Besides fishing, paddle boarding and kayaking Dan and I plan to get back into triathlon-mode and make use of our lake to practice swimming again! Here’s the view from out deck…
All things considered, we really weren’t expecting to get the house, but there was definitely a few hands at work (thank you God) for several, and I mean SEVERAL things to work out in our favor to be able to purchase this house. I am so grateful and beyond thrilled that we not only found a house we love, but it’s on a lake!
Anyways, on to the recipe. They may look complicated and who has time for that?! But seriously, it took me only about 10 minutes to prep 4 large red skin potatoes. I tried two different methods 1) placing each potato on a spoon then slicing them and 2) put two chopsticks on either side of the potato and slicing them (both methods worked pretty well and helped me to not slice all the way through the potatoes.
Dietitian’s Dish
Since we are in the middle of moving and I’m writing this a week ahead of time, I’m going to be honest and say I’m a bit concerned about how I’m going to feed my family food for one, and healthy food for another. We have Sunday through Thursday to move everything, which includes painting a few rooms. And since our two houses are about 25 minutes away from one another this will include lots of driving. However, one thing I plan to do is make a few simple meals this weekend that we can easily reheat quickly during the week. I’m sure the week will also include a pizza night and probably a boxed macaroni and cheese meal for the kids another night. But I’m trying to remind myself I can’t possibly do it all, and that is okay sometimes to just give yourself a break and not be so hard on yourself when you have a million things going on at a time!
Hasselback Red Skin Potatoes
Ingredients
- 4 red skin potatoes sliced thin
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 tablespoons fresh parsley
- 1 teaspoon dried rosemary
- 2 tablespoons Parmesan Asiago, & Romano grated cheese
- salt and black pepper to taste
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper or aluminum foil.
- Place each red potato on a serving spoon and slice 1/4 inch thick with a sharp knife (cutting on top of the spoon prevents the potato from being sliced through completely).
- Drizzle each potato with olive oil.
- Sprinkle each potato with remaining ingredients.
- Tent potatoes with aluminum foil and bake for 45 minutes or until potatoes are thoroughly cooked.
This Hasselback Red Skin Potatoes post first appeared on Chocolate Slopes.
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