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