Hasselback Potato Skillet Bake
So one of my favorite recovery comfort foods are baked potatoes. Don’t ask me why. It’s an odd comfort food I suppose but give me a yummy baked potato with plain greek yogurt on top with some freshly chopped green onions and maybe a little fancy cheese and I’m a happy camper! So during my recovery, Riche bought a bag of red potatoes so I could fill my craving but with less carbs and starches over all. There were a few potatoes left when I saw this recipe for a delicious Hasselback Potato Skillet Bake (recipe courtesy of Food52) and I knew that it would be the perfect pairing with our delicious ribeye steaks and steamed okra. The potatoes were a perfect blend of a crunchy outside with a buttery baked potato center. What a perfect meal for a gorgeous Atlanta evening – we were able to put the big green egg to use and enjoy our yummy dinner outside! I hope that y’all love them as much as we did! Enjoy y’all!
Hasselback Potato Skillet Bake
Serves 6 to 8
- 6 to 8 baby Yukon Gold or Red 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 (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 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.
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