Garlic Herb Hasselback Potatoes Recipe
Garlic Herb Hasselback Potatoes
Simple Elegance
Submitted By: Taz
Ingredients:
4 Medium Russet Potatoes - can substitute large Yukon Gold potatoes if desired
6 Tbs Rendered Duck Fat - can substitute unsalted butter if desired
5 cloves Fresh Garlic - minced
2 Sprigs Fresh Thyme
1 Sprig Fresh Rosemary
Kosher Salt to taste
Fresh Ground Black Pepper to taste
1 Bunch Fresh Chives - chopped
¼ Cup Fresh Parsley - chopped
Preparation:
- Preheat oven to 425°F
- Heat duck fat in a small saucepan over medium heat until ‘loose’ - Add garlic, rosemary, and thyme - Allow to cook (stirring frequently until the garlic is fragrant (apx 2 minutes) – Remove from heat and set aside until needed
- Scrub the potatoes well and cut a small flat spot on one side to keep them from rolling around - Using a sharp knife, cut parallel slits across the potatoes spaced apx ⅛ inch apart – NOTE: DO NOT cut all the way through - cut down leaving apx ¼ inch intact so the slices stay connected. You can place chopsticks or wooden spoon handles on either side of the potato as guides to keep you from cutting all the way through
- Place your sliced potatoes on a lined baking sheet making sure they are not touching – Brush with about half of the duck fat mixture making sure you get some of it down between the slices - Season generously with salt and pepper
- Place in the top third of the oven and allow to bake for 30 minutes – Brush with the remaining duck fat mixture and rotate the pan - Allow to bake for an additional 30-45 minutes until the outsides are golden and crispy
- Serve immediately garnished with the chives and parsley (and maybe some additional fresh thyme and/or rosemary leaves), and a bit of fresh grated parmigiano-reggiano cheese if desired - make sure you have butter and maybe some crème fraiche on the side or top with YOUR favorite toppings!
