When it comes to serving potatoes to my husband, I have to be very careful. For some inane reason, Mr. C. is not a potato lover. Now granted, I’m thrilled that he is not the typical “meat and potatoes” kind of guy, because I could never be the kind of cook that would please him if that were his inclination. My tastes are simply too varied to ever have made my endeavors in the kitchen pleasant for him if his tastes were terribly restrictive. But other than regular potatoes and some cruciferous veggies (too numerous to mention), Mr. C. is even more adventurous than I am when it comes to partaking of new dishes. (Especially when we are traveling, the man will try anything!) So when I occasionally force a potato on him, it better be pretty darn tasty.
In our last garden box, 4 beautiful new white potatoes were included with all the other lovely organic produce. Yikes! Plus I already had two in my counter veggie basket. So now, what the heck was I going to do with all these potatoes?
Since I already had a flank steak marinating in my fridge (recipe soon to follow), I thought a nice baked potato would make a fine accompaniment. But to make it more palatable for him, perhaps I should dress it up a bit. So hasselback potatoes came to mind because I knew he already enjoyed my other recipe for this unusual and tasty potato preparation. (See my other recipe at the bottom of this post.)
But I wanted a bit more zing in my hasselback potatoes this time because the tasty flank steak I was going to serve alongside the potatoes demanded an equally flavorful companion. So I came up with this preparation. And guess what? Yes, he liked the potatoes. No, even a potato prepared in this easy and delicious way was never going to turn him into a potato lover. I still claim that distinction in our household.
So as always, keep thinking of new and interesting ways to prepare food for yourself and your family. Keep staying safe. And keep counting your blessings. Peace and love to all.
2 T. extra virgin olive oil
1 garlic clove, finely minced
1 tsp. finely chopped fresh rosemary
1 tsp. seasoned salt
½ tsp. kosher salt
¼ tsp. paprika
freshly ground black pepper
pinch cayenne pepper
4 med. sized potatoes
Combine olive oil, garlic, rosemary, seasoned salt, kosher salt, paprika, black pepper, and cayenne pepper together in a small bowl. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Place potatoes on a rimmed baking sheet.
Using a pastry brush, coat the potatoes with the olive oil mixture, carefully working it between the slices and coating all sides. (I find this step works better when I carefully ply the slices apart and Mr. C. slathers on the olive oil mixture. And yes, it’s a messy job.)
Bake in a pre-heated 375 degree oven for about 60-70 minutes or until golden brown and soft when pierced with a fork. Serve immediately.
ACCORDIAN BAKED YUKON GOLD POTATOES (HASSELBACK)
2 T. butter, melted
1 garlic clove, finely minced
½ tsp. kosher salt
freshly ground black pepper
4 med. sized Yukon Gold potatoes, unpeeled or peeled – your choice
Combine butter, garlic, salt, and pepper. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Using a pastry brush, coat the potatoes with butter mixture, carefully working it between the slices and coating all sides. Place potatoes on a rimmed baking sheet and bake in a pre-heated 375 degree oven for about 60 minutes or until golden brown, crispy, and soft when pierced with a fork. Serve immediately.