They are like a baked potato, chip and roast potato all in one and of course with the addition of garlic, what’s not to like? Unless of course you hate garlic, in which case I recommend not to add it, as they are still the best type of potato you will ever taste.
Now I know for these you could just use spray oil, but for these I just love using a little bit ghee, as it really crisps them up (especially on the bottom) and they get this amazing buttery taste, that you just can’t get with spray oil. However if you don’t want to use any syns, then by all means, use spray oil, they are still delicious. The ghee just takes these Garlic Hasselback Potatoes to a whole other level.
- 4 large russet potato
- 4 cloves of garlic, chopped finely
- 1 tablespoon of ghee (or other oil of choice
- 1 tsp salt
- dash of black pepper
- spray oil
- freshly chopped Italian parsley