potato

Hasselback potatoes

Sliced thin across, still attached, fat in the cuts, a crisp fan.

1 hr 10 min · With a roast or a thick steak in the oven.

Ingredients

• medium russets or Yukon Golds4
• butter, melted4 tbsp
• kosher salt1 tsp
• garlic cloves, optional2

Method

1. 1

   A chopstick on each side of the potato. Slice ⅛-inch across, stop at the sticks.

2. 2

   Fan the cuts, brush butter and salt down in. Garlic between if you want.

3. 3

   400°F 55–65 minutes, baste once, until the fans are crisp and the base is soft.