Hasselback Potatoes, Not Hasselbeck!!


These are just the neatest potatoes.  You can really do a lot with them, but last night I did a pretty basic method.  I braised with an olive oil and butter blend infused with garlic and herbs.  So stinking good just like that, but how about a little crème fraiche drizzled on top then sprinkled with some caviar…. If you really wanted to go all cray cray you could do the crème fraiche/caviar idea but use little potatoes.  Yes, you would have to be a little OCD but I bet it would look stunning.  Ok, back on track….

For the Recipe:

Potatoes, however many you need so everyone gets one (or two!), I used Yukon gold

1/4 c. extra virgin olive oil

2 tbsp. butter, unsalted

2 tsp. thyme

1 tsp, rosemary

2 garlic cloves, smashed

salt, kosher or sea salt (which is what I used)

pepper, freshly ground

2 tbsp. parsly, chopped

Heat oven to 450 F

Heat the oil, butter, thyme, rosemary, and garlic in a small sauce pan.  You want it to get fairly warm so it gets all the flavors of the herbs and galic, but not so hot that it burns.  Five minutes and it should be pretty tasty, however, you could do this earlier, then turn off the heat and let it marinate so to speak for 30 minutes or so.  Wash the potatoes, removing any icky spots, then dry them.  Slice the potato all the way across, no more than 1/4 inch thick and do not go through.  Take your time doing this or you could use a guide, like a wooden spoon handle, that way your knife will hit that and not be able to go cut through the potato.  Season the potatoes with salt and pepper, to taste and put in the oven for 15 minutes.  Take out and baste with the seasoned olive oil/butter.  Be generous.  Return to the oven and repeat in another 15 minutes.  Take out for the last time and baste, let cook for the final 15 minutes.  Depending on the size of the potatoes you use, you might need to adjust this.  I used potatoes that were a little on the bigger side so 45 minutes was perfect for me.  Take them out, give a final baste, season with salt and pepper, and tada they are done!!  I made four large potatoes with these measurements, if you are making more potatoes you will need to increase the amounts.




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