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
May 24, 2010

Hasselback Potatoes

This Hasselback Potatoes recipe comes from my sister, Celia. They rock, is all I can say. I can’t imagine how I could have gone through 36 years of life without them!