HASSELBACK POTATOES

Gourmet Warehouse owner Caren McSherry’s new cookbook celebrates side dishes, so it’s no surprise that it has several terrific ideas for potatoes like this fanned potato. It hails from Sweden and is as tasty as it is attractive — and versatile, too, with endless options for stuffing. Recipe from Starters, Salads, and Sexy Sides by Caren McSherry, published by Appetite by Random House ($24.95).

6 medium Yukon gold or russet potatoes, peeled

Extra virgin olive oil, for brushing

2 lemons, thinly sliced

12 sprigs fresh thyme Fleur de sel and freshly ground pepper to taste

1 cup (250 mL) grated Asiago cheese

1. Preheat oven to 375°F (190°C).

2. Carefully slice off about 3/4 inch (2 cm) from the bottom of the potato to enable it to lie flat. Lay the potato on a hasselback tray (available at Gourmet Warehouse and other specialty stores) or between two wooden spoons on a baking sheet lined with parchment paper. Make a cut every 1/4 inch (0.5 cm) along the entire length of the potato. Repeat with the remaining potatoes.

3. Brush the potatoes with oil, making sure you get in between each slice. Place a slice of lemon in every other slit, alternating with sprigs of thyme, then top with a good sprinkle of fleur de sel and a grind of pepper.

4. Bake in the oven for 45 minutes. Remove, distribute the Asiago over each potato, turn the oven down to 350°F (180°C), and bake for another 10 minutes or until the cheese is bubbly and golden brown. Serve hot. Serves 6