1 or more large baking potatoes
salt and pepper
Scrub potatoes well. Peel and thinly slice garlic. You’ll need enough slices of garlic to slip between potato wedges.
Place the potato on a cutting board and place a dinner knife or chopstick on each side of the potato to prevent cutting through completely. Potato slices should be about 1/4″ wide.
Insert garlic slices between potato wedges. Drizzle with olive oil and sprinkle with salt and pepper.
Place on foil-lined jelly roll pan or in a baking pan since some oil will seep out. Bake at 350 degrees. A very large potato, as shown here, took about 1 hour and 20 minutes to be fully cooked, yet was moist with a crispy skin. The first time I made a Hasselback, the middle portion of the potato was not quite done enough. When life or inattentive cooking gives you an undercooked Hasselback, make fried potatoes and onions.
With the successful attempt I served sour cream, bacon jam, and watercress pesto as condiment choices.
Considering the amount of praise I got from my stalwart friends who regularly endure my kitchen experiments, this baked potato recipe is stupidly easy to make and pretty dramatic when served.