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!