Bay Roasted Fanned Potatoes (Hasselbacks) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a simplified version of a Swedish potato recipe. I modified it from a recipe in the book called Potatoes . The flavor is a little unusual but in a really good way. Fresh bay leaves work best in this recipe but dry leaves are just fine. You'll need 2 wooden chopsticks, not from your good set. Ingredients:
12 small yukon gold potatoes, unpeeled and scrubbed |
10 bay leaves, torn in half |
2 tablespoons butter |
3 tablespoons olive oil |
3 garlic cloves, roughly chopped |
salt and pepper |
1/4 cup parmesan cheese, grated |
Directions:
1. Put 2 chopsticks side by side on a cutting board and put one potato at a time lengthwise between them.
2. Use a sharp knife to make slices 1/8 apart until the knife hits the chopsticks (not going all the way through the potatoes).
3. Insert 2 or 3 pieces of bay leaves in each potato.
4. Melt the butter with the olive oil in a heavy roasting pan or large cast iron skillet over medium heat.
5. Place the potatoes in and slightly brown them.
6. Add the garlic and cook for 3 to 5 more minutes, gently moving the potatoes around the pan to coat with the butter and garlic.
7. Season with salt and pepper.
8. Preheat the oven to o375 degrees fahrenheit.
9. Move the roasting pan or skillet to the preheated oven.
10. Roast for 20 minutes.
11. Sprinkle with the parmesan cheese.
12. Continue roasting for about 10 more minutes or until the potatoes are golden brown and tender.
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