Hasselbacken Kartoffeln

by Kristina Sloggett

in Dinner,Gluten Free,recipes,Vegan

I have a new daydream that I love to think about lately… it all started with Nellie and her awesome blog, Diary of a Midlife Cruiser. She is witty and fun and has a great story – she and her husband saved up, quit jobs, sold everything, and are touring the countryside in their RV.

I want to do this! Well, not quit jobs and sell everything, but Jason and I seriously talked about buying an RV and taking extended vacations! How fun would that be? We could take Basil along, we could plan routes so I could visit all my blogger friends, cook with them in their kitchens, Basil could play with their dogs…  Christina suggested I make t shirts and plan a blog tour! ;)

So, lately it’s all I can think about. Jason and I are both in need of a vacation…

Also, have you seen RV’s these days? Some have kitchens that are probably bigger than mine! Definitely spacious and functional. I could totally keep up my food blog in an RV with a decked out kitchen. Climbing to the roof would give excellent natural photography light!

Last night’s dinner? I could absolutely make this dinner in an RV.

A big salad with balsamic + olive oil, quinoa, hasselback potatoes.

hasselback potatoes

potatoes (I used reds and Yukon golds)
butter (earth balance)
garlic, minced
sea salt

Slice potatoes at evenly spaced intervals (every 1/4 cm) along length and almost through the potato, but not quite. Insert garlic into each slice in potatoes. Melt butter and brush over potatoes.

Bake @ 425 for 50-60 minutes.

These are crispy and soft, garlicy and buttery, tasty and fun! I have been wanting to make these for a while, and we both really liked them. I am thinking we could do these on the grill this summer… or, you know, in an RV.

What is your dream vacation?

Can we come visit you on Basil’s National Blogger Tour?

{ 48 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: