We are a family that loves our potatoes. And nothing kicks that love into true lurve territory like Thanksgiving! Over the years, our Thanksgiving table has been graced by the likes of mashed potatoes with roasted garlic, baked potatoes with sharp cheddar, roasted potatoes with root vegetables, and sweet potatoes with streusel topping. And that was just for one year! I am not ashamed to admit there are points in time when I think I might like the potato sides more than the actual Thanksgiving turkey. Blasphemous? Maybe but we're all about honesty 'round these parts. Needless to say, I've been thinking about this Thanksgiving's potato dish(es) since February.
Hasselback potatoes have shown up on every single blog I read, are abundant on Foodgawker and Tastespotting, and have taken over my Pinterest feed. I've been intrigued by these fancy looking taters but just the thought of carefully making all those thin cuts in potatoes makes me tired. I'm more of a rough chop, couple of glugs of olive oil, a generous handful of spices, and pop into the oven kinda girl. Except well, Thanksgiving is a big deal and I wanna wear my fancy shoes to the party. Oh, and bring my fancy potatoes.
So recently, I attempted some Hasselback potatoes. All that thin, not-even-remotely-even slicing was relaxing and fun. Okay, no it wasn't fun. At all. In fact, it was a giant pain. But the finished potatoes with their perfectly crispy exterior and the moist, garlicky interior were so darn good, it was worth all that careful and painstakingly slow slicing.
The good folks at Country Crock want to make your Thanksgiving taterrific (heh!) so they're giving you an adorable set of Pumpkin Taper Holders from Williams Sonoma and a gorgeous ceramic baker and wire rack from Sur La Table. To enter, leave a comment telling me what side you're most excited about for Thanksgiving.
Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
8 medium-sized potatoes of your choice (Russet, White, Red)
4 tbs. Country Crock Spread
2-3 cloves of garlic, minced
Heat oven to 425 degrees. Melt Country Crock in microwave for approximately 15 seconds until melted. Add garlic to melted Country Crock. Wash potatoes and dry with a paper towel. Slice a piece of the bottom of the potato so it lays flat. Then thinly slice each potato making sure to not slice all the way through. Remember, the thinner the slices, the more delicious crispy edges. Brush potatoes with melted garlic spread mixture, making sure to get inside the sliced potato crevices. Place potatoes on greased cookie sheet and bake for 40 minutes to 1 hour, depending on the size of your potatoes, until potatoes are golden brown.
For more great Thanksgiving recipes, please visit the Country Crock Chronicle.