Kate Suletzki’s Hasselback Potato Skillet Bake

///Kate Suletzki’s Hasselback Potato Skillet Bake

Kate Suletzki’s Hasselback Potato Skillet Bake

Check out the look of the potatoes in the prize winning Hasselback Potato Skillet Bake; they’re somewhat reminiscent of our Armadillo Rosemary Roast potatoes. But this recipe won blogger Kate Suletzki a $500 gift certificate to the Food52 Shop in a recipe contest run in partnership with the Idaho Potato Commission (IPC).

In addition to trying Kate’s recipe, do check out the amazing food photography on her blog (A Cup of Sugar, a Pinch of Salt)!

Hasselback Potato Skillet Bake

6 to 8 baby 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 (Kate uses 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.

Serves 6 to 8

 

By |2017-08-25T16:03:57+00:00March 4th, 2015|Breads, Sides & Salads, Recipes|0 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.

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