Ingredients:

• 1 large or 2 medium potatoes (or as many as you’d like to make)
• Garlic to taste
• Butter to taste
• Milk to taste
• Salt to taste
• Optional toppings: pepper, cheese, sour cream, green onions

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A post shared by Chloe (@flitlike)

Instructions:

1. Start by washing your potatoes thoroughly. It’s up to you if you’d like to peel them or not. Leaving the skin will give you some pockets of extra-chewy potato, and the skin has a lot of nutrients. But, this is up to personal preference. Either way, be sure to use a fork to poke lots of holes all over the potato.
2. Put the potato in the microwave on high for around 3 minutes, then turn it over and cook for another 3.
3. Use the fork to check how cooked the potato is, and continue microwaving until soft.
4. Take out the potato and mash it up. Mash in as much butter and garlic as you’d like as well.
5. Finish by adding a splash of milk or cream, salt, and any other mix-ins.
6. Mix until just combined, keeping in mind that as you mix the mash will become more elastic. So, for creamier potatoes, don’t overmix. If you do accidentally, simply add more milk and salt and mix until you have the right consistency.

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A post shared by Hannah’s Kitchen (@hannahinthekitchen_)

The post How to Make the Best Microwave Mashed Potatoes appeared first on falafelandcaviar.com.

Ingredients:

• 8 medium potatoes
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary

Instructions:

1. Turn the oven to 425 F degrees and prepare a baking tray.
2. Grind the rosemary without their stems and mix it with oil. Let the rosemary stay in the oil for a while so that it releases its flavors.
3. Wash and dry the potatoes, making sure you remove all the dirt.
4. Don’t forget to cut a little piece from the bottom of the potatoes so that they stay in place.
5. Do cuts on each potato that are 1/4 to 1/8 inch wide. Don’t cut to the bottom, each piece has to stay connected in the bottom, and the potato needs to stay whole and not fall apart.
6. Brush half of the oil over the potatoes.
7. Line them up on the tray and bake the Hasselback potatoes for 30 minutes.
8. Take out the tray and use the rest of the oil in between the slits of the potato. Add salt on top.
9. Bake for 30 more minutes and the potatoes are ready to be served.

The post Simplest, Crunchiest Hasselback Potatoes Recipe appeared first on falafelandcaviar.com.

Ingredients:

• 1 large or 2 medium potatoes (or as many as you’d like to make)
• Garlic to taste
• Butter to taste
• Milk to taste
• Salt to taste
• Optional toppings: pepper, cheese, sour cream, green onions

View this post on Instagram

A post shared by Chloe (@flitlike)

Instructions:

1. Start by washing your potatoes thoroughly. It’s up to you if you’d like to peel them or not. Leaving the skin will give you some pockets of extra-chewy potato, and the skin has a lot of nutrients. But, this is up to personal preference. Either way, be sure to use a fork to poke lots of holes all over the potato.
2. Put the potato in the microwave on high for around 3 minutes, then turn it over and cook for another 3.
3. Use the fork to check how cooked the potato is, and continue microwaving until soft.
4. Take out the potato and mash it up. Mash in as much butter and garlic as you’d like as well.
5. Finish by adding a splash of milk or cream, salt, and any other mix-ins.
6. Mix until just combined, keeping in mind that as you mix the mash will become more elastic. So, for creamier potatoes, don’t overmix. If you do accidentally, simply add more milk and salt and mix until you have the right consistency.

View this post on Instagram

A post shared by Hannah’s Kitchen (@hannahinthekitchen_)

The post How to Make the Best Microwave Mashed Potatoes appeared first on falafelandcaviar.com.

Ingredients:

• 8 medium potatoes
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary

Instructions:

1. Turn the oven to 425 F degrees and prepare a baking tray.
2. Grind the rosemary without their stems and mix it with oil. Let the rosemary stay in the oil for a while so that it releases its flavors.
3. Wash and dry the potatoes, making sure you remove all the dirt.
4. Don’t forget to cut a little piece from the bottom of the potatoes so that they stay in place.
5. Do cuts on each potato that are 1/4 to 1/8 inch wide. Don’t cut to the bottom, each piece has to stay connected in the bottom, and the potato needs to stay whole and not fall apart.
6. Brush half of the oil over the potatoes.
7. Line them up on the tray and bake the Hasselback potatoes for 30 minutes.
8. Take out the tray and use the rest of the oil in between the slits of the potato. Add salt on top.
9. Bake for 30 more minutes and the potatoes are ready to be served.

The post Simplest, Crunchiest Hasselback Potatoes Recipe appeared first on falafelandcaviar.com.