Today is “reveal day” for Group D of the Secret Recipe Club, hosted by Sarah of Fantastical Sharing of Recipes. This month, I was assigned to Melanie of Fabulously Fun Food. I am so embarrassed because I have known what I had planned to share for this very day weeks ago, but totally spaced out and got my weeks mixed up. So, this post is going up a few hours past today’s deadline. Melanie, I am so sorry!
The good news is that this recipe is so easy that you can make it in time. In fact, I made this Hasselback or Fanned Sweet Potato, wrote this post, and photographed it hot out of the oven in just 2 hours! I don’t think I’ve ever cooked, photographed and written a post in that short a time ever. Just goes to show if I really focus on something 100%, I can do it in a lot less time.
Life has been a whirlwind the last few weeks, with school starting for my kids at four different schools, open houses, sick family members (including myself on my birthday), and my husband just starting a new job. I need to slow down a bit and just take a deep breath.
Anyway, onto these fantastic Fanned Potatoes (sometimes called Hasselback Potatoes) that I spotted on Melanie’s blog about a month ago. Melanie had made these for Secret Recipe Club a little while back (from Lyndsey Lou’s). I’d seen these potatoes called Hasselback Potatoes all over the web last year and have been intrigued for a while by them, but never got around to making them. Little did I know just how easy they were to make. I’ve made these multiple times already (including in my crockpot), but for some reason never got a good picture of them. I think my kids were probably too hungry to wait for me to photograph these beauties all the times I’ve made them.
I’d planned on making Sweet Potato Hasselback or Fanned Potatoes this week so I could photography them for today’s post. Well, when I got an email from Sarah telling me that my post was missing, I was just horrified! I dashed home from the supermarket and scanned through my photos…none were to be found. Fortunately, these potatoes are so easy to make, that I made one right there and then.
There are a few tricks to making the nice slices in these potatoes before baking. I saw these along the way when I first tried this recipe. First, if you have an uneven potato that just won’t stand up straight, slice a small piece off the bottom so it will lay flat. Second, to help avoid cutting through the potato all the way, place a pair of chopsticks on each side of the potato lengthwise. This will prevent you from cutting all the way through.
Let me introduce you to Melanie from Fabulously Fun Food. Melanie is not only smart, but she’s a good cook – she’s a biologist by day, but loves to cook in the evenings. After living in Germany for two years, Melanie and her husband settled back in the US and are currently living in Nashville, TN. Melanie has a section on her blog of her favorite recipes – they all look so good, but a few caught my eye, including the Jamaican Jerk Chicken, Shredded Brussels Sprouts and Vegetable Quinoa Pilaf.
Please stop by Fabulously Fun Food and say “Hi” to Melanie.
- 1 sweet potato
- 2 cloves garlic, thinly sliced
- ½ onion, thinly sliced
- olive oil
- chili powder
- Preheat the oven to 400ºF.
- Cut off ends of potato. If potato does not stand up, slice a small piece off the bottom (horizontally).
- Place a pair of chopsticks on each side of the potato, parallel to the potato. Carefully, cut thin slices into the potato. If chopsticks are placed properly, the knife will not go all the way through as the blade will hit the chopstick first.
- Place garlic slices in between some of the potato slices. Drape onion slices on top. Drizzle a little olive oil on top and season with a sprinkling of chili powder and salt.
- Roast the potato until cooked through, about 50 minutes to an hour until tender. Baking time will depend on the size and thickness of your potato.