RECIPE Hasselback Potatoes
This fanned potato hails from Sweden. The concept is not only easy, but unique, prompting the question, “why didn’t I think of that?” Simply put, you cut slices into peeled potatoes without cutting completely through. This is accomplished by purchasing an inexpensive hasselback tray, or by laying the potato in a large wooden spoon or between two chopsticks, which prevents the knife from slicing through. The options for stuffing the potatoes from there are endless; I use lemon, thyme and asiago in this version. 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 Freshly ground pepper 1 cup grated asiago cheese
1. Preheat your oven to 375° F.
2. Carefully slice off about 3⁄4 inch from the bottom of the potato to enable it to lie flat. Lay the potato on the hasselback tray and make a cut every 1⁄4 inch 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, and bake for another 10 minutes or until the cheese is bubbly and golden brown. Serve hot. Makes 6 potatoes. EXCERPTED FROM STARTERS, SALADS, AND SEXY SIDES BY CAREN McSHERRY ©2017 ( APPETITE BY RANDOM HOUSE ®, $ 24.95). PHOTOGRAPHY BY JANIS NICOLAY.