RECIPE Has­sel­back Pota­toes

Western Living - - FOOD -

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.

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