HASSELBACK POTATOES
6 medium russet potatoes, scrubbed
Toppings:
Melted butter
Slivered frozen butter
Compound butter (see below*)
Cheddar cheese
Crispy cooked bacon, crumbled
Salt and freshly ground pepper to taste
Preheat oven to 450 degrees.
Set a potato between two chopsticks or the handle of two wooden spoons. With a sharp knife, thinly slice the potato so the slices hold together, leaving about 1/2 inch unsliced.
Place sliced potato in a baking pan, then repeat with the rest of the potatoes.
You may use whichever method you please to butter the potatoes:
1) Place slivers of frozen butter between the slices.
2) Brush softened compound butter* between the slices
3) Fan out the slices and brush with melted butter
4) After buttering, top with cheddar cheese and bacon, if desired.
5) Sprinkle the potatoes with salt and pepper, and dab with melted butter again before placing in the oven.
Bake for 50 to 60 minutes, until potatoes are cooked through and the edges are crisp.
Makes 6 servings.
*Compound Butter
Soften 8 tablespoons (one stick) unsalted butter. Finely chop two cloves garlic and a sprig of fresh rosemary. Add the zest of one lemon. Mix well with a small spatula. (Extra compound butter may be refrigerated, or frozen for up to two months.)
Comentarios