Red Hasselback Potatoes |Cooking With Amanda

Thursday, April 10, 2014

Red Hasselback Potatoes

Epicurious | March 2014

by Jamie Geller

Joy of Kosher: Fast, Fresh Family Recipes

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photo by Andrew Purcell

yield
8 servings

time
Prep: 15 minutes
Cook: 60 to 70 minutes
Total: 1 hour, 25 minutes

Kosher Status: Pareve

I created these spuds. Okay, that's an overstatement. God created the potatoes and Hasselback potato recipes probably go back to ancient Bolivia or something. I call them accordion potatoes because they remind me of that instrument that, by the way, is only played today at Bar/Bat Mitzvahs. They really should serve these potatoes at Bar Mitzvahs, too. It's such an elegant way to present a common potato. I make 'em with sliced garlic stuffed into each and every crevice, and then I top them with more garlic for the Transylvanians in the house (that's me). Those Yankees just get a little garlic sprinkle.

Ingredients

Preparation

1. Preheat the oven to 375°F. Spray a baking sheet with cooking spray.

2. Place each potato in a large wooden spoon. Thinly slice the potato vertically, about every 1/8 inch, being careful not to slice all the way through to the bottom. The shape of the spoon should help prevent it.

3. Place the potatoes on the prepared baking sheet. Sprinkle the garlic evenly over all the potatoes, and use your fingers to push it into the slits. Drizzle with the olive oil and sprinkle with the salt and pepper. Bake until tender and browned, 60 to 70 minutes.

Variation:
For the garlic lovers in the crowd, thinly slice the garlic and place it in the potato slits. You can sub in or add chopped shallots to the garlic in this recipe.

DRESS IT DOWN

Roasted Red Potatoes

Cut the potatoes in quarters and toss them with garlic, olive oil, salt, and pepper. Spread the potatoes in a single layer on a baking sheet, and roast at 375°F until tender and browned, about 45 minutes.

PAIR IT Flam Rosé

With red potatoes, a little acidity would be just right. Go for this crisp rose from Israel.