BY SHALEEN DESTEFANO
Ok, we are officially in the holiday season, which means potatoes of all forms will be on the menu. I love a potato that can offer me crispy edges but also some tender bites, too. A little combo action, ya know what I mean? Enter the Hasselback Potato. These look fancy, are a bit of a break from the norm, and pair nicely next to your holiday ham, or turkey or, hell, these babies shine just on their own. Let’s get down to it…
Ingredients
• 6 medium Yukon Gold potatoes or 10-12 smaller Yukon golds
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 1 recipe garlic butter melted (1/2 cup salted butter, 1 Tbsp finely chopped chives, 2 garlic cloves grated)
• ¼ cup grated parmesan cheese or more depending on how naughty you want to get here
• Fresh herbs for serving (rosemary, more chives, it’s up to you)
• Red pepper flakes, for serving
Instructions
Preheat the oven to 425°F and line a baking sheet or iron skillet with parchment paper.
Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes.
Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices.
Drizzle with a little more olive oil and roast for 50 minutes.
Remove the potatoes from the oven and brush with the garlic butter and parmasean. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with fresh herbs and red pepper flakes. Serve with more garlic butter on the side.