Sunday, January 22, 2012
I've been seeing a lot of hasselback potatoes on the food blogs recently: potatoes sliced almost all the way through, and then baked with slices of butter, garlic, and/or cheese wedged between the slices. Add salt and pepper, maybe pour cream or sprinkle more cheese on top, and serve with sour cream, pesto, or your favorite baked potato accouterments. (Ten ways to top. And don't limit yourself to potatoes: hasselback sweet potatoes and beets.)
Revisiting the photos, I can see that that pros are doing much thinner slices than I managed. I also broke a couple of the potatoes while stuffing them -- frozen butter is a big help -- so the presentation was not exactly as envisioned.
Here's the recipe I used; here's another on Orangette.