My wife and I love potatoes, and as a matter of fact, I do not think I know anyone that does not like them. The potato is so diverse. You can make french fries, Irish champÂ or Irish Colcannon, or heck, even my fan favorites, loaded potato skins. It seems as though the possibilities are endless when it comes to creating something from a potato, and that is one of the reasons I enjoy cooking with them. They are not only cheap, but they are very satisfying and comforting.
Last weekend was so nice in Wisconsin, it almost felt like spring weather in February, and let me tell you that is very unusual. With that said, there was no doubt that I was going to fire up the grill, and hang outside while the coals heated up. It is not often that I fire up some steaks, but after polling my kids, they all seemed excited by the fact that we were going to have steak for dinner, and I will admit, I was excited as well. The steaks needed a good side to go with them, and as I initially thought of making the classic baked potato or twice baked potato, I decided instead to introduce everyone to classic hasselback potatoes.
Lets get started on making these hasselback potatoes and you will see how easy they are to make, and also how sexy they turn out when served on a plate.
Ingredients: [Print this Recipe]
- 3 Russet potatoes, cleaned, skin on
- 6 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 2 tbsp flat leaf parsley, chopped
- 3 tbsp fine bread crumbs
- 1 clove of garlic, minced
- 1 tsp rosemary, finely chopped
To each potato, using a sharp chef’s knife, begin making about 1/4 inch slices, working your knife all the way near the bottom of the potato, but not slicing all of the way through. If it help you, can you lay out two chopsticks, placing the potato in between the chopsticks, and using them as your guide. Make your slices on each potato. Think of this as practicing your knife skills. Take your time and get as precise as you can. Do this for each potato.
Melt three tablespoons of butter, then add in the olive oil. Mix well.
Preheat your oven to 400 degrees.
Add the potatoes to a baking sheet lined with parchment paper, and with a spoon, begin drizzling the butter and olive oil mixture into the gaps of every potato. You will want to be sure that every potato gets a generous amount of the melted butter. Shower the potatoes with the salt and pepper.
Add the potatoes in the preheated oven and cook for 45 minutes.
About 40 minutes into the cooking process, add the parsley, minced garlic, rosemary, and breadcrumbs, a pinch of salt and pepper, and give a good stir. Melt the additional three tablespoons of butter, and add the butter to the breadcrumb mixture.
After 45 minutes, remove the potatoes as they should be fork tender and already looking delicious. Spread the breadcrumb mixture on top of each potato.
Preheat your broiler to 425 degrees.
Add the potatoes back into the oven, under the broiler, for about 5 minutes or until the breadcrumbs are a golden brown. Remove from the oven and serve.
Your end result is a really great looking hasselback potato, and within each sliver, is a perfect bite. Balanced with the rosemary and garlic, and the delicious butter, you get a nice crunchy exterior along with the soft interior. Nothing could have been better to serve with the grilled steaks.
I am not sure what was the star of the dinner, was it the hassleback potatoes, or was it the steak? Whatever the case, the pairing was super delicious, and the leftover hasselback potatoes made a great fritatta the following day. Hope you enjoy.