Tuesday, February 14, 2012
The original recipe alternated tomato and bacon but I skipped the tomato and went all bacon (opting for pepper bacon for even more flavor!). The smoky bacon flavor soaks into the potato along with the broth/garlic flavor. So. Good.
Make these soon!
Hasselback Potatoes... with a twist!
6 medium potatoes
5 bacon strips, cut into 1 inch pieces
1 large garlic clove, minced/grated
2 tbsp butter
Herb of your choice (I used fresh dill), finely chopped
Fresh ground pepper
Preheat your oven to 350F.
Peel and wash your potatoes. Place a potato on a spoon with the flat side down. Cut the potato across at around 1 cm intervals (or whatever you feel like - I'm sure mine were closer together.) being careful to not cut all the way through the bottom.
Repeat with the rest of the potatoes.
Generously salt and pepper each potato, getting in between the slices if possible. If using pepper bacon, go lightly on the pepper.
Squish the bacon pieces in between the potato slices. I went about every other slice so it wouldn't be overwhelming.
Sprinkle each potato lightly with chopped herb of your choosing and grated parmesan. Whatever looks good.
Heat 1.5 tablespoon of butter in a castiron skillet. Add the garlic while the butter is melting just to flavor it.
Add the potatoes to the skillet and pour in enough broth/stock to cover the potatoes 1/3 to 1/2. Bring to a boil.
Transfer the skillet to the oven and bake at 350F for 35-40 minutes until the potatoes are tender.
Source: Kayotic Kitchen
Posted by Aimee ~ See Aimee Cook at 11:01 PM