Tastefully Tuesday - Hassel-free Potatoes

The blog where I originally found these labels them Hasselback Potatoes. However, I like to call them Hassle-free Potatoes because, well, they are!

For one thing, they are visually pleasing. In fact, looking at this picture, my mouth is watering right now. And for another, they're so versatile it's not funny. It's really not funny! They're as good with bacon and eggs as they are with steak and a salad. My family is from Ireland (among other places) and they're a potato-loving bunch, so naturally this quickly became one of our new favorite ways to serve them. Today I'll share two recipes - one that's disgustingly unhealthily delicious and one that's a slimmer, trimmer version.

The Deliciously Unhealthy Version 3 large potatoes Garlic powder (NOT garlic salt) Margarine, melted and lots of it Sea salt Pepper, freshly cracked

The Slimmer Trimmer Version 3 large sweet potatoes Freshly minced garlic Fresh unsalted butter or olive oil Low-calorie sweetener, non-liquid form Cinnamon

Directions:

1. Preheat oven to 400 - 425.
2. Starting with one end of the potato, make slits that cut almost all the way but not quite all the way through the entire potato. I made quarter-inch cuts on mine.
3. Add garlic between the cuts. You won't need a lot. A little garlic really goes a long way in this case.
4. Drizzle choice of butter (or butter-type product) (or olive oil) over the top of the potatoes.
5. Sprinkle on your salt and pepper or sweetener and cinnamon.
6. Bake for 45 minutes, checking at 20, 30, and 40 minute intervals.

You can also wrap these babies in foil and toss them onto the grill. They. Are. Delicious. If you have comments or ideas to share, I'd love to hear about them.

Eat happy!

Becky