Hasselback Potatoes
Courtesy of Idaho Potato Commission
Servings: 3
Prep Time: 20 Min.
Cook Time: 40 Min.
Prep Time: 20 Min.
Cook Time: 40 Min.
What you need:
* 1 garlic clove, smashed
* 3 Tbsp. olive oil, divided
* butter, as needed
* 3 IdahoŽ potatoes
* Saffron, as needed
* 3 garlic cloves, sliced
* 3 Tbsp. olive oil, divided
* butter, as needed
* 3 IdahoŽ potatoes
* Saffron, as needed
* 3 garlic cloves, sliced
What to do:
1. Simmer smashed garlic, 1 Tbsp. olive oil and a knob of butter in a small saucepan over low heat until ingredients are blended.
2. Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through potato. Be careful not to completely cut through potato.
3. Drizzle garlic oil mixture over potatoes and bake about 40 min. in a 425°F oven, until exterior is crispy and interior is soft.
4. While potatoes are baking, heat saffron, sliced garlic and remaining olive oil in a saucepan over low heat. Slowly bring oil to a light simmer and when garlic is golden, remove pan from heat to infuse until potatoes are done.
5. When potatoes are done, strain saffron oil through a fine meshed strainer. Drizzle about a Tbsp. of oil over each baked potato and serve.
* Recipe courtesy of Paul Kahan, Chef-Owner, Blackbird, avec, Big Star, The Publican Chicago
2. Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through potato. Be careful not to completely cut through potato.
3. Drizzle garlic oil mixture over potatoes and bake about 40 min. in a 425°F oven, until exterior is crispy and interior is soft.
4. While potatoes are baking, heat saffron, sliced garlic and remaining olive oil in a saucepan over low heat. Slowly bring oil to a light simmer and when garlic is golden, remove pan from heat to infuse until potatoes are done.
5. When potatoes are done, strain saffron oil through a fine meshed strainer. Drizzle about a Tbsp. of oil over each baked potato and serve.
* Recipe courtesy of Paul Kahan, Chef-Owner, Blackbird, avec, Big Star, The Publican Chicago