Hasselback potatoes are a pretty celebration of one of my favorite root vegetables. The garlic and sage draw out the natural sweet molasses undertones of the sweet potato, and the texture of the slices is irresistible. This recipe can easily be doubled or tripled for a holiday dinner. It looks and tastes like a complicated side, but it’s almost stupidly simple.
4 small sweet potatoes ($2.50)
4 cloves garlic ($0.03)
2 tbsp. oil ($0.32)
1/2 tsp. sage ($0.05)
1. Preheat oven to 425.
2. Slice your sweet potatoes, stopping about 1/2 inch before you cut all the way through. I make each slice about 1/4 inch wide. This sounds more difficult than it is, just take your time on the first one if you need to.
3. Oil each sweet potato completely, use about 1/2 tbsp. Mince your garlic and combine it with another 1/2 tbsp. olive oil.
4. Pull apart a few slices on each potato and stuff with oil and garlic. I use about 1 clove per potato.
5. Bake on parchment paper or non-stick surface for 40 minutes. Remove from oven.
6. Mix together sage and 1 tbsp. olive oil. Cover each sweet potato with a healthy portion of the mixture and return the potatoes to the oven for an additional 15 minutes.
That’s all there is to it. I coiled one of my potatoes here so that you can see how pliable each slice becomes. When we went back for seconds after dinner we pulled out the slices with our fingers and ate them like buttery baked chips. I think these will now be mandatory at our house- there are a million ways to make them so I’m sure I’ll be posting many varieties in the future!