A perfect side dish that can also be served as an alternative to hash browns for breakfast.
A perfect side dish that can also be served as an alternative to hash browns for breakfast.—Kat Suletzki
Food52 Review: WHO: Kat Suletzki is a food blogger and photographer from Cambridge, Massachusetts.
WHAT: Our new favorite way to cook Yukon Gold potatoes, sliced and dressed with garlic, butter, and herbs.
HOW: Slice potatoes into 1/8-inch sections nearly all the way through, keeping them connected on one side. Brush the potatoes generously with garlic, herbs, and melted butter, then nestle them into a skillet. Sprinkle with Parmesan cheese and bake until crispy on the outside and soft on the inside.
WHY WE LOVE IT: The lovechild of a potato chip and a baked potato, this hasselback skillet bake combines the best of both worlds; it's crispy on the outside with a creamy center. Either serve the potato as is, letting the buttery herbs speak for themselves, or add a dollop of sour cream or chives into the accordion folds. —The Editors
Serves: 6 to 8
Prep time: 15 min
Cook time: 1 hrs
baby Yukon Gold potatoes (any long and narrow waxy heirloom will work) and up to 8, based on skillet size
tablespoons unsalted butter, melted
garlic cloves, minced
tablespoons finely minced herbs (I use parsley, rosemary, and thyme.)
tablespoons grated Parmesan (optional)
pinch 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 1/8-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 1/3 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.