Hasselback Idaho® Potato Skillet Bake
- 6 to 8 baby Idaho® Yukon Gold potatoes (any long and narrow waxy heirloom will work), based on skillet size
- 8 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 4 tablespoons finely minced herbs (I use parsley, rosemary, and thyme.)
- 4 tablespoons grated Parmesan (optional)
- salt and pepper, to taste
- Preheat oven to 425º F. Scrub the potatoes thoroughly and remove all the hard bits from the skin, as the skins will be left on.
- Slice one thin layer off each potato, along the length, then set aside. This serves as a solid base to rest on while you slice them. Place a potato flat side-down and use a sharp knife to make slices that are about ⅛-inch apart; slice into the potato but not completely through it -- the slices should stay connected at the bottom. (Tip: Place a chopstick on either side of the potato so that you hit the chopstick before slicing all the way through.)
- Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato.
- In a small mixing bowl, combine the melted butter, garlic, and minced herbs. Set aside.
- Using a pastry brush, brush the bottom and sides of a cast iron skillet and each potato with the garlic-herb butter mixture. Brush the potatoes generously, making sure to get in-between each slice. Reserve ⅓ of the garlic-herb butter for basting.
- Nestle the potatoes into the skillet. Sprinkle with Parmesan cheese (if using) and salt and pepper, to taste. Bake for 1 hour, basting the potatoes every 15 minutes with the remaining garlic-herb butter, or until tender on the inside and crisp on the outside.
Food52 Recipe Contest Winner
Kat Suletzki, cupofsugarpinchofsalt.com