Hasselback Potatoes
Directions
- 1Take a small amount off the bottom of your spud to make it flat, then place a bamboo skewer through the potato, trying to get it even all the way through to the other side.
- 2Make consistent cuts all the way down the potato, until you hit the bamboo skewer.
- 3Place the scored potatoes face down in a pot and cover them with beef stock to lightly poach them until they're nice and soft.
- 4Place your potatoes into a baking dish, cover the pan with a third of stock, add a generous amount of butter, salt, garlic, rosemary, and thyme.
- 5Place the baking dish in the oven and regularly baste the layers.
- 6Take out the Hasselback potatoes from the oven and give them one final baste.
- 7Take out the cooking liquid from the baking dish and put it into a pan.
- 8Reduce the cooking liquid in the pan while constantly stirring, until it comes together into a thick glaze.
- 9Take the cooked potatoes from the baking dish and place them onto a plate.
- 10Remove the skewers from the potatoes.
- 11Finish the glaze with a few chives and then glaze up the potatoes.
Ingredients
- 8 Agria Potatoes
- 2 L Beef stock
- 170 g Clarified butter
- 5 g Rosemary
- 5 g Thyme
- 5 g Smashed Garlic
- 25 g Unsalted Butter
- 1 squeeze Lemon Juice
- Salt
- Chives
Equipment
bamboo skewerpotbaking dishovensaucepanplate
Tips
- The scoring in them allows the stock to get right inside.
- Because of the starch from the potatoes, it can emulsify the stock and butter to make a beautiful glaze.