The gentleman’s been watching the Lord of the Rings trilogy while home sick with the flu. Consequently, I can’t call these potatoes. I must call them po-ta-toes.
Here’s another option for the quintessential side, if you don’t want to, you know, “boil ’em, mash ’em, stick ’em in a stew.” Hasselback taters!
Potatoes get cut into thin slices, with just a bit of potato at the bottom holding them together. Then each slice gets a hug from from either side with butter or parmesan or garlic, then baked until the slices crisp up into delicate leaves. Excellent served with roasted chicken.
Garlic Parmesan Hasselback Potatoes
Makes 2 servings.
2 medium-sized potatoes (I used French fingerlings)
2 tablespoons butter, very cold
1 ounce Parmigiano-Reggiano
2 cloves garlic
salt and pepper
Heat your oven to 400°F (200°C). Line a baking sheet with aluminium foil.
Scrub your potatoes very well, then dry with a kitchen towel. Make thin slices into the potatoes, but don’t cut all the way through them — there should be a thin sliver of potato at the bottom connecting all the potato slices. A neat trick for this is to lay the potato on a wooden spoon before you slice. The spoon will prevent you from slicing all the way through the potato.
Slice the butter, Parmigiano-Reggiano, and garlic cloves into thin slices. Tuck the slices of butter, cheese, and garlic between the slices of potato, alternating between the three. Place the potatoes on the aluminium foil-lined baking sheet and sprinkle with salt and pepper. If your potatoes want to roll around like mine did, pinch the aluminium foil up between the potatoes to make little aluminium foil “boats.” Tuck up the foil around the edges too, to catch the melted butter.
Bake for about 1 hour, basting the potatoes with the melted butter in the pan a couple of times while baking. Serve hot.