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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




  1. Preheat oven to 220c or 425f (gas mark 7)
  2. Place a potato onto a large wooden spoon and slice thin slits all down the potato. (cutting it on the wooden spoon, will prevent you from slicing all the way through
  3. Add the ghee to a bowl with the garlic and mix well.
  4. Place the potatoes in an oven proof dish and brush the garlic ghee all over the potatoes and in the slits.
  5. Spray over the top with some spray oil and season well with salt and black pepper.
  6. Place the potatoes in the oven and bake for about 1½ hours. Till nice and golden.
  7. Sprinkle with freshly chopped Italian parsley
  8. Optional: Add some cheese at the last 15 mins of cooking time, and continue to cook till melted and golden.
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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