Once upon a time there was a girl who liked to eat.
This girl loves potatoes, especially Hasselback potatoes. One day last fall, she got an idea to make Hasselback baked apples.
She had a feeling this would be the Greatest Dessert She’d Ever Made.
So she grabbed a couple apples, sharpened her knives, and got to work tediously slicing the apples, row by row.
Her husband looked on, skeptical.
You’ll see, she said. And then you’ll be sorry when I don’t give you any.
I’m sure I will.
After a few four letter words and near finger removals, she dusted herself off and stuffed the apples with sugar and cinnamon.
This was not fun, not fun at all.
She carefully placed the apples in the oven and waited ever so patiently for the timer to beep.
Beep!! BEEP! BEEP!!!!
Your apples are dead.
Beep indeed.
Not one to be easily defeated, she tested a couple different kinds of apples. The apples were very hit and miss, but most importantly, they did no justice to these wonderful apples at the peak of their lives. Especially this one that she stuffed with phyllo dough. Her vision was Hasselback apple pie, but the outcome was a half cooked apple stuffed with soggy plastic sheets.
It’s best we pretend this never happened.
It’s torture that I can’t have any of those; I just love apple pie, her husband smirked.
Grrrr.
Thankfully, this girl has rid herself of any desire to make Hasselback Apples in the future. She can now be found enjoying raw apples straight from the fridge.
Also, Hasselback potatoes straight from the oven.
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Hasselback Potatoes
Yield
1 potato
Prep time
Cook time
Total time
An easy, (mostly) fuss-free Hasselback potato.
Ingredients
- Russet (baking) potatoes or Yukon Gold (or whichever type you desire)
- Garlic cloves, thinly sliced into rounds (1 clove per potato)
- High heat safe cooking oil, for drizzling
- Herbamare or fine grain sea salt
- Freshly ground black pepper
Directions
- Preheat oven to 425°F.
- Wash potatoes and pat dry.
- Thinly slice the potatoes, but don’t slice all the way through. I leave about 1-2cm or so at the bottoms un-cut.
- Grab your thinly sliced garlic and stuff each slice with a small piece of garlic. I used 1 clove per potato. Stuffing with garlic helps expand the potato allowing the oil to drizzle right in.
- Drizzle all over with oil. Sprinkle generously with Herbamare (or fine grain sea salt) and freshly ground black pepper.
- Bake at 425°F for 50-70 minutes until tender, depending on the size of your potato. My Russets took about 70 minutes. When I use Yukon Gold, they only take about 50 minutes. Keep an eye on them, time will vary.
- Serve with any desired topping you wish – pesto, salsa, vegan sour cream, hummus, ketchup, or simply enjoy with a pat of non-dairy butter.
Have you ever tried “Bratäpfel”? It’s oven baked apples stuffed with cinamon, nuts and jam. I wrap them in foil, they are done faster and keep nice and juicy. :)
No I haven’t but that sounds delicious! I love baked apples, but I’ve never stuffed them with jam & nuts before
The apple LOOKS good. Sorry the results were less than stellar. Ugh. Such high hopes, too! At least the potato worked but I would love to try an apple like this…it just looks so fancy and good and like it would be so delish. Guess not though!
Aww- I’m sorry to hear your hasselback apples didn’t work out. But the pictures look delicious.
And those potatoes look great! Definitely will be making those
I got curious and googled. You’ve probably seen this:
http://www.jamieoliver.com/bloggers/viewtopic.php?id=54346
Not quite right, but it is something!
ah that’s cool!!
The idea behind the apples is great! But the potatoes look absolutely delicious and so versatile (different spices/herbs etc..) will be trying these to be sure!
I need to make this, looks yummy!
I was sooooo excited about the apples! That’s a bummer. I’ve been meaning to try these potatoes since everyone is in love with them and I haven’t yet. I think I’ll be making them instead of a regular baked potato this week!
I have never heard of these before but they sound good! Can I come over and eat one? :)
you sure can. however you’ll have to beat my husband to the leftover which always proves to be difficult… :)
I got so excited to see the apples, but sad too see they didn’t work out! But those potatoes, woo they look so good!
I’ve never even heard of hasselback potatoes! They look delicious though! I’ll have to try this recipe!
Awwww…..but the apples looked so good….
Too bad those apples didn’t work out, because they look ridiculously good!
That is hilarious! You are so inspiring that despite this mishap, I am now wondering if it’s possible. I will let you know what happens if I try to pick up where you left off:) I love the potatoes!
Bless your efforts with the apples… and thank you for the recipe with potatoes instead. Looks absolutely deeeee-vine!!! :)
–Andrea
XOXOXO
Is it weird that your apple attempt makes me want to try them anyway? I think I’m just a stubborn wench like that! I’d say it’d be a pretty delicious “fail.”
Not weird at all…I still find myself thinking of a good way to make them! we can both be suckers for punishment I guess.
Hi Angela,
What a lovely lovely story and what a patient husband you have!!! I loved the idea of stuffing the potatoes with garlic slivers. What a great idea! Amazing clicks of the baked potatoe.
My sister loves your blog and she is seriously inspired by your blog to go the vegan way!
Shobha
Thank you, I appreciate it!
I tried your (less-intimidating-looking!) creamy tomato risotto and BBQ tofu this weekend to rave reviews from my pre-schooler. Thank you!
awesome photos as always! the potato looks delicious
Putting a tablespoon underneath the potato stops the knife and no finger loss :-)
What kind of oils are high heat safe?