BakeAmerican
Hasselback potatoes
Sliced thin across, still attached, fat in the cuts, a crisp fan.
Made it?
1 hr 10 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- medium russets or Yukon Golds4 (2 lb)
- butter, melted4 tbsp
- kosher salt1 tsp
- garlic cloves, optional2
Method
- 1
A chopstick on each side of the potato. Slice ⅛-inch across, stop at the sticks.
- 2
Fan the cuts, brush butter and salt down in. Garlic between if you want.
- 3
400°F 55–65 minutes, baste once, until the fans are crisp and the base is soft.
On the plate
With this, try
- With this dish, try making roasted carrots.
Same oven as a roast. Last 30 minutes. Whole thin carrots or big ones halved. Oil, salt, thyme, 425°F, honey in the last 5.
35 min
- With this dish, try making smashed potatoes.
Boil while the roast runs. Smash and crisp when it rests. Small potatoes, salted water, smash flat, oil, 450°F or a screaming skillet.
45 min
- With this dish, try making scalloped potatoes.
In the oven the last 75 minutes of a ham or a roast. Thin Yukon Golds, cream, garlic, salt. Covered, then uncovered.
1 hr 20 min