Hasselback Potatoes

35m
Serves 1
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Directions

  1. 1Take a small amount off the bottom of your potato to make it nice and flat.
  2. 2Put a bamboo skewer through the potato, trying to get it even all the way through to the other side.
  3. 3Make consistent cuts all the way down the potato until you hit the bamboo skewer.
  4. 4Leave the skewers in once the potatoes are nicely scored all the way down.
  5. 5Place the potatoes face down into a pot.
  6. 6Cover the potatoes with beef stock.
  7. 7Lightly poach the potatoes until they are nice and soft.
  8. 8Place the potatoes into a baking dish.
  9. 9Cover the pan with a third of the stock.
  10. 10Add a generous amount of butter, pressing it between the layers of the cooked potato.
  11. 11Add salt, garlic, rosemary, and thyme.
  12. 12Place them in the oven and regularly go in there to baste the layers.
  13. 13After a good amount of time in the oven, give one final baste.
  14. 14Take out the cooking liquid from the baking dish and pour it into a pan.
  15. 15Reduce the cooking liquid down whilst constantly stirring until it comes together into a thick glaze.
  16. 16Finish the glaze with a few chives.
  17. 17Take the potatoes out of the baking dish and place them onto a plate.
  18. 18Remove the skewers from the potatoes.
  19. 19Glaze up the potatoes with the reduced sauce.

Ingredients

  • 8 pieces Agria potatoes
  • 2 L beef stock
  • 170 g clarified butter
  • 5 g rosemary
  • 5 g thyme
  • 5 g smashed garlic
  • 25 g cold unsalted butter
  • chives
  • salt
  • lemon juice

Equipment

bamboo skewerknifepotstovebaking dishovensaucepan

Tips

  • The scoring in the potatoes allows the stock to get right inside, giving a beautiful flavor and a nice crust and caramelization on top.
  • You can emulsify the cooking liquid with the starch from the potatoes to create a beautiful glaze.

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