Oct 18, 2010

Hasselback – the sequel

Hasselback Deluxe

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.
Hasselback Deluxe

Cut the bacon slices in 4 and thinly slice the tomatoes. Cut those slices in half.
Hasselback Deluxe

Grate as much Parmesan as you like. I kept it around 2oz or so.
Hasselback Deluxe

And while you’re at it, grate the garlic as well.
Hasselback Deluxe

Peel and wash the potatoes. I’ve used 2 potatoes per person.
Hasselback Deluxe

Allow yourself a little artistic freedom! I like this shot.
Hasselback Deluxe

Place the potato on a spoon with the flat side down.
Hasselback Deluxe

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!
Hasselback Deluxe

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.
Hasselback Deluxe

Alternately put bacon and tomato between the slices.
Hasselback Deluxe

Sprinkle them with a hint of dried basil. Not too much, just a hint.
Hasselback Deluxe

Heat 1 1/2 tbsp butter.
Hasselback Deluxe

Add the garlic before the butter gets really hot. We want to flavor the butter without burning the garlic. Cook for a minute.
Hasselback Deluxe

Quickly add the potatoes to the skillet. Mine was a bit crowded.
Hasselback Deluxe

Pour in enough chicken stock to cover the potatoes between 1/3 to halfway.
Hasselback Deluxe

Bring the liquid to a boil.
Hasselback Deluxe

Top the potatoes with the grated Parmesan.
Hasselback Deluxe

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.
Hasselback Deluxe

Thinking of variations. Might just give them a shot with onion confit, fresh sage and sharp cheddar!

Hasselback – the sequel
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).

    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

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    21 Comments »

    1. 1

      That’s really nice. Great idea!

      Jessi on Oct 18, 2010 @ 8:37 am Reply
    2. 2

      Mmmmmm, this looks super! Bacon truly makes everything better.

      Marisa on Oct 18, 2010 @ 12:11 pm Reply
    3. 3

      Your first potato recipe was great on it’s own, and now these?? Thank you!

      Katrina on Oct 18, 2010 @ 1:41 pm Reply
    4. 4

      ditto on what katrina said

      clive on Oct 18, 2010 @ 1:48 pm Reply
    5. 5

      Het staat op het menu voor vanavond, het lijkt me heerlijk!
      Dankjewel en ik laat nog weten hoe het smaakte.

      Bayla on Oct 18, 2010 @ 3:54 pm Reply
    6. 6

      Looks delicious!

      Merve K on Oct 18, 2010 @ 4:47 pm Reply
    7. 7

      perfect! i like your recipes and potatoes make me feel calm and happy!
      what else can i ask for?!

      Ozge B. on Oct 18, 2010 @ 4:58 pm Reply
    8. 8

      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?

      Trish-in-MO on Oct 18, 2010 @ 5:26 pm Reply
    9. 9

      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

      elizabee on Oct 18, 2010 @ 7:40 pm Reply
    10. 10

      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 :]]

      Bayla on Oct 18, 2010 @ 8:02 pm Reply
    11. 11

      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.

      Jodi on Oct 18, 2010 @ 11:02 pm Reply
    12. 12

      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!

      Amanda on Oct 19, 2010 @ 2:21 am Reply
    13. 13

      Your first recipe was great but this took it to a whole new level! Great photos.

      Maria on Oct 19, 2010 @ 8:19 am Reply
    14. 14

      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-in-MO on Oct 19, 2010 @ 2:19 pm Reply
    15. 15

      @Trish:

      You didn’t get my reply to your email?

      It is an 8″ Lodge I used here!

      Kay on Oct 19, 2010 @ 2:21 pm Reply
    16. 16

      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!

      Simone on Oct 19, 2010 @ 10:23 pm Reply
    17. 17

      Curious about what the texture of the bacon was like.  I have an aversion to limp bacon.

      Kim on Oct 20, 2010 @ 10:12 pm Reply
    18. 18

      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 . . .)

      Jenna on Oct 21, 2010 @ 7:22 pm Reply
    19. 19

      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 ;-)

      Mimi on Nov 1, 2010 @ 2:06 am Reply
    20. 20

      Ik heb het gisteren gemaakt….heerlijk! Dank je!

      Sonia - L'Exquisit on Nov 15, 2010 @ 10:31 pm Reply
    21. 21

      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.

      MDblogreader on Jan 20, 2011 @ 1:54 pm Reply

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