Hasselback Potatoes. These are insanely delicious. Potatoes don’t really need much promoting- they are already the most loved vegetable in the US.
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But, look at these beauties. Makes you love them even more, not just as a potato, but as a starlet on your plate. It couldn’t be more simple.
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You cut the potatoes in a way that fans them out and is the delicious combination of chip and mashed potato. What could be better.
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Thank you Connor.cooks for sharing this technique and making these together! @connor.cooks
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Hasselback Potatoes
(Less about measurement and more about technique)
Ingredients:
* Yukon gold, russet, sweet potato or any potato you like really
* Butter
* Thinly sliced garlic
* Salt and pepper
* Parsley, chopped
Tools-
2 cooking spoons with same dimensions to act as a cutting aid.
Directions:
1. Pre-heat oven to 425 F and place Dutch oven in too if you have it. Otherwise you can use a baking dish covered with foil. Don’t preheat glass baking dishes though.
2. Wash potato but don’t peel. Set up spoons lengthwise in parallel fashion to potato. It should allow you to cut about ¼” from the bottom of the potato. This is the easiest way. I tried with my chef bravado and chopped it right in half, so use the cooking spoons to help and put the chef ego aside.
3. Then, stud each slice with slivers of garlic and sprinkle with salt.
4. Place potatoes in Dutch oven and pour melted butter over them. Cover lid and bake 30-45 minutes or until tender. Then, uncover and bake another 10 minutes to get it crispy.
5. Sprinkle with parsley before serving. Enjoy!
“I think a bit more butter since what I’m trying to do here is seeking to offer protection from life solely through the means of potato, butter, and cream” -Nigella Lawson
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