Precision has not always been my strong suit. Fine cutting is something I have had to work on, which is likely why I waited until now to make this hasselback potatoes recipe. Like most recipes, I found them a long time ago, have them tucked away, and for good reason wait a time to make them. I think this works best most of the time because as I have gained a varied experience in the kitchen, I can better execute making it, and well. Nothing disappoints me more than making a recipe that’s no good and feeling like it didn’t taste delicious enough to repeat. Call it snobbish, call it obsessive, but I have a five star palate and I intend on satiating it and passing good taste, via different foods to my sons.
I found this recipe on Williams-Sonoma’s website, and highly recommend trying their recipes. They offer a variety of easy to advanced recipes. As a result, I feel bad have waited so long because hasselback potatoes has got to be the most delicious way to enjoy potatoes.
Hasselback Potatoes
Ingredients
- 12 Yukon Gold potatoes
- 2 Tbs. canola oil or olive oil
- Coarse sea salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
- Fresh chives and chive blossoms for garnish (optional)
Prepare
- First, preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. Using a sharp knife, cut each potato crosswise into 1/8-inch (3-mm) slices, cutting only three-fourths of the way through the potatoes so they stay intact. Place the potatoes, sliced side up, on the prepared baking sheet. Drizzle with the oil and season generously with salt and pepper.
3. Transfer to the oven and roast, basting the potatoes occasionally with the melted butter, until browned on the outside and tender in the center, about 1 1/4 hours.
4. Finally, garnish the potatoes with chives and serve immediately. Serves 12.
