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Sunday, December 18, 2011

Not a Root Vegetable

Herb Butter Hasselback Potato

P-O-T-A-T-O oh how I love thee, let me count the ways. In my opinion, potatoes are the most versitile vegetable around. However, it can be the most bland vegetable if not properly seasoning or cooked using the right method. One could easily make Hasselback potatoes using russets, but I prefer Yukon golds for this recipe. I create a compound herb butter with fresh rosemary, chives, parsley, lemon zest and Parmigiano-Reggiano to place in between each small space of the sliced potato. It adds incredible internal flavor. When ready to serve add a dollop of sour cream and a sprinkling of fresh chives for garnish, and you have yourself one heck of a potato. Goes great with a nice arugula salad or as a side to a fantastic steak. However you serve it, these potatoes are sure to be a hit. 

Herb Butter Hasselback Potato Recipe 
Prep Time: 15 minutes
Cook Time: 45 minutes

4 ounces salted butter, room temperature 
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
2 teaspoons lemon zest
1 teaspoon garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon Parmigiano-Reggiano
4 Yukon Golds, scrubbed
Fresh chives, minced (garnish)
Sour Cream (garnish)

Preheat oven to 375 degrees. 

Combine butter, thyme, rosemary, lemon zest, garlic, sea salt, pepper and Parmigiano-Reggiano. Mix to combine. Form compound butter into a log, wrap in plastic wrap and refrigerate until ready to use. 

Place each potato in a large spoon, with a sharp knife slice potatoes every 1/4" making sure not cut all the way through. The spoon typically prevents from cutting through, but be cautious regardless. Take a small slice of compound butter and place between each slice of the potato. Any remaining butter should be rubbed on the outside of the potato before cooking. Place potatoes on baking sheet and cook for 30  minutes. At the 30 minute mark, drizzle with olive oil and cover with aluminum foil. Cook for another 15 minutes. 

Remove from oven, let cool for a few minutes. Sprinkle with sea salt, dollop of sour cream and minced fresh chives. 

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