Scalloped Hasselback Potatoes

Yield: 2 servings

Tessa Arias When I saw this recipe over at A Cozy Kitchen I found myself printing it out immediately. It wasn't a question of should I make these potatoes, it was a...

8 Responses to “Scalloped Hasselback Potatoes”

  1. #
    Melissa Likes To Eat — October 18, 2011 at 2:06 pm

    I saw this recipe somewhere (probably one of the sites you posted) and was drooling. I didn't print it out for whatever reason. Now I HAVE to! The picture looks so delicious!

  2. #
    Tracey — October 19, 2011 at 12:48 am

    Holy yum!! I've made plain hasselback potatoes, but this just takes it to another level. I can't wait to make these :)

  3. #
    Anna — October 19, 2011 at 1:36 am

    Such an easy recipe and the ingredients are staples of my favorite corner store. Cheesy, garlic-ky…You can never go wrong with a creamy potato recipe! I bet my little girl will love this too. I'll tone down with the garlic powder for the kiddo, but double up for the hubby and me…

  4. #
    Rachel @ Bakerita — October 19, 2011 at 11:47 pm

    I've been dying to make hasselback potatoes since I had them at a great steakhouse near my house…this seems like just the right recipe!
    Can't wait, that potato is just screaming my name.

  5. #
    Lori @ RecipeGirl — October 20, 2011 at 1:56 am

    I've been wanting to make these darn things for SO long! They looks so cool, and taste better, I'm sure!

  6. #
    Erin — April 23, 2012 at 12:36 am

    I was so excited to make these! I am an amateur at this cooking thing. So note to anyone who is a novice like me: Put these on a cookie sheet that has a lip/edges. I put my potatoes on one of those air-bake pans and had a huge mess on my hands. The apartment filled with smoke from the burning drippings on the bottom of the oven. I will definitely try these again. They look so good!

  7. #
    Angelo Wansley — April 20, 2013 at 11:06 pm

    Baking is a food cooking method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre”..

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