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Hasselback – the sequel
Remember the first time I posted a recipe for Hasselback potatoes? Not having seen them before, I was pleasantly surprised: they looked gorgeous and were tasty to boot. And super simple. The crunchy exterior, the soft inside combined with the seasonings was great.
I wanted to try my hand at a more deluxe version this time. So not only did I fill the slices, alternately, with bacon and tomato, seasoned them with a hint of basil and topped them with Parmesan, but I actually baked them in a skillet that I filled halfway with garlicky chicken broth. Just for the heck of it.
The result was awesome! Soft and crunchy at the same time but in a more caramelized way, if that makes sense? If it doesn’t make sense, you’re just gonna have to try them yourself. You won’t be disappointed, I promise!
Ingredients:
6 medium potatoes
5 bacon strips
1 tomato
1 large garlic clove
2 tbsp butter
chicken broth
parmesan
dried basil
pepper
salt
Directions:
Preheat your oven to 350F (175C).
The happy few.
Cut the bacon slices in 4 and thinly slice the tomatoes. Cut those slices in half.
Grate as much Parmesan as you like. I kept it around 2oz or so.
And while you’re at it, grate the garlic as well.
Peel and wash the potatoes. I’ve used 2 potatoes per person.
Allow yourself a little artistic freedom! I like this shot.
Place the potato on a spoon with the flat side down.
In case you’re wondering why I’m using a metal spoon that will ruin my knife.
Here’s what happened to my one and only wooden spoon. That juvenile delinquent!
Cut the potatoes across at about 1 cm intervals. Season the potatoes with salt and pepper. Try to get some between the slices as well.
Alternately put bacon and tomato between the slices.
Sprinkle them with a hint of dried basil. Not too much, just a hint.
Heat 1 1/2 tbsp butter.
Add the garlic before the butter gets really hot. We want to flavor the butter without burning the garlic. Cook for a minute.
Quickly add the potatoes to the skillet. Mine was a bit crowded.
Pour in enough chicken stock to cover the potatoes between 1/3 to halfway.
Bring the liquid to a boil.
Top the potatoes with the grated Parmesan.
Transfer the skillet to the oven and bake at 350F (175C) for 35 to 40 minutes. Until the potatoes are tender and the cheese is golden brown. The liquid will cook down and the starch will turn it into a thick sauce sticking to the potatoes. Yummy.
Delicious! Even prettier than the original Hasselback potatoes and a really exciting flavor and difference in structure! We ate them as a side dish but I’m sure they’d work as an appetizer as well.
Thinking of variations. Might just give them a shot with onion confit, fresh sage and sharp cheddar!
| Hasselback – the sequel | |
| Ingredients |
5 bacon strips 1 tomato 1 large garlic clove 2 tbsp butter chicken broth parmesan dried basil pepper salt |
| Directions |
Cut the bacon slices in 4 and thinly slice the tomatoes. Cut those slices in half. Grate the Parmesan and garlic. Peel and wash the potatoes. Place the potatoes, flatside down, on a wooden spoon. Cut the potatoes across at about 1 cm intervals. Season the potatoes with salt and pepper. Try to get some between the slices as well. Alternately put bacon and tomato between the potato slices and sprinkle them with a hint of dried basil. Heat the butter but add the garlic before the butter gets really hot. Cook for 30 seconds, then transfer the potatoes to the skillet. Pour in enough chicken stock to cover the potatoes 1/3 to max halfway. Bring the liquid to a boil and top the potatoes with the grated Parmesan. Transfer the skillet to the oven and bake at 350F (175C) for 35 to 40 minutes. Until the potatoes are tender and the cheese is golden brown. The liquid will cook down while the starch in the potatoes will turn it into a thick sauce sticking to the potatoes. |
| Meal type: | side dish or appetizer |
| Servings: | 3 |
| Copyright: | © kayotickitchen.com |
21 Comments »
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That’s really nice. Great idea!
Mmmmmm, this looks super! Bacon truly makes everything better.
Your first potato recipe was great on it’s own, and now these?? Thank you!
ditto on what katrina said
Het staat op het menu voor vanavond, het lijkt me heerlijk!
Dankjewel en ik laat nog weten hoe het smaakte.
Looks delicious!
perfect! i like your recipes and potatoes make me feel calm and happy!
what else can i ask for?!
OHMIGOSH .. yes, this is definitely being done in the next couple of days! I printed and kept the first hasselback recipe but never tried it for whatever reason (I don’t even know why!). But this one grabs me even more.
Tell me though, what size skillet is that?
These are delicious looking – and oh, so – simple yet refined! Perfect for a Sunday afternoon meal – and for inviting people over for. I always feel overwhelmed when having guests — but your recipes have really helped with that! Have I told you how your sausage/red onion recipe is my go-to recipe time and again?! Thank you so much for your lovely blog, and humour! The wooden spoon is SO cute now! :D
Het heeft meer dan een uur in de oven gestaan en het was net…gaar.
De volgende keer doe ik er iets minder bouillon in, want het was nog behoorlijk vloeibaar.
Met dit in gedachten is het zeker voor herhaling vatbaar want het smaakte zeer goed :]]
Oh my! We love your original recipe. I must try this one, too. Since we have tomato allergies in our family, I think I’ll try it with slivers of roasted red pepper in place of the tomatoes.
I have to agree with Marisa; bacon does make everything better.
Ooooh I like the ideas you used to improve them! I’ve tried making hasselback potatoes before and the next time I make them I thought of covering them in some sort of cheese sauce like with scalloped potatoes. But I’ll definitely have to hide some bacon in between :)
Definitely some great ideas!
Your first recipe was great but this took it to a whole new level! Great photos.
KAY…pssst…what size skillet is this!? I only have a teeny 8″ one that I use for cobblers and cornbread, but can’t do much more with it. I want to get one, but before I do, I want to make sure it’s the size I keep “seeing” in recipes everywhere lately! THANKS!
@Trish:
You didn’t get my reply to your email?
It is an 8″ Lodge I used here!
Those look amazing and what a wonderfully simple dish to make! Love it! O and great idea to grate the garlic too. I have the same grater and have simply never thought to use it for grating garlic, but it does make perfect sense!
Curious about what the texture of the bacon was like. I have an aversion to limp bacon.
I love what your son did to the spoon! Hilarious. I need to touch base with my sisters and see if we can sneak these into our Thanksgiving menu (yes, I’m already thinking about that almost daily . . .)
First of all, your blog rules… been a long time fan but a first time replier. Secondly, your pictures are always fabulous. Thirdly, I’ve tried loads of recipes from your site and have never been disappointed, on the contrary.
This recipe, however, wasn’t all that impressive. But that’s just our opinion. I made enough for DH, DS and myself to have two each but we all reluctantly finished the first one.
BUT!…. I don’t believe in throwing away food so the next day I sliced the potatoes and fried them up (bacon and tomato included) and these were the BEST! Onze meest favoriete gebakken aardappeltjes ooit.
Keep up the great work ;-)
Ik heb het gisteren gemaakt….heerlijk! Dank je!
This looks amazing I recently found your site and I have made menu plans for the next 2 weeks with your recipes. Thank you so much for step by step pictures and instructions for beginners like myself.