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Hasselback Potatoes

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Accordion shaped russet baked potato with butter, garlic, chives and bacon.

Ingredients

Scale
  • 4 medium russet potatoes – scrubbed and thoroughly dried
  • 1 stick salted butter – softened to room temperature
  • 3 large garlic cloves – peeled and micro-planed
  • 4 tsp chopped chives
  • Fine sea salt
  • Freshly ground black pepper
  • Coarse sea salt – to taste
  • Crumbled bacon – optional

 

Instructions

  1. Scrub and dry the potatoes in advance, giving the skins ample time to completely dry
  2. Preheat the oven to 450 degrees
  3. Mix the butter with the micro-planed garlic and place it over low heat to melt
  4. Leave the skins on and slice the potatoes 90% of the way through into 1/8th inch thick leaves. Do NOT slice completely through the potatoes
  5. Tip: lay a pair of chopsticks on both sides of the potato on the cutting board to prevent slicing them all the way through
  6. Place the sliced potatoes on an aluminum foil covered baking sheet and separate the leaves while brushing thoroughly with about 1/3rd of the garlic butter
  7. Sprinkle generously with fine sea salt and pepper, then roast for 30 minutes
  8. Baste them again with another third of the garlic infused butter and again sprinkle with salt and pepper
  9. Roast them for another 30 minutes until done and remove them from the oven
  10. Baste them with the rest of the garlic butter and use tongs to squeeze the ends to open up the leaves
  11. Season one last time with coarse salt, garnish with chopped chives and add real bacon bits – optional

 

Find it online: https://www.cooksavorcelebrate.com/hasselback-potatoes/