Chef's Quick Tip: Hasselback Potatoes

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This week, Chef is Mary Kravec from Hunt Hill Farm in New Milford shows Tina Redwine how to make Hasselback Potatoes. 

Hasselback Potatoes

(serves 4) 

4 Large same-sized russet potatoes, scrubbed
Olive oil as needed
4 T melted butter as needed
Kosher salt and pepper
Granulated garlic
Chunks of gorgonzola cheese
Slices of cooked bacon
Fresh rosemary or thyme leaves 

Directions 

Rub potatoes generously with kosher salt, pepper and granulated garlic.

Place the potatoes, sliced side up, on the prepared baking sheet.

Transfer to the oven and roast, basting the potatoes occasionally with the melted butter or olive oil, until browned on the outside and tender in the center, about hour. the potatoes will fan out a bit.
When potatoes are cooked remove from oven and let cool a bit to handle. 

Place pieces of cheese, cooked bacon pieces, fresh thyme and/or rosemary leaves in the openings. 
Return to oven and reheat until cheese is melted. 

Hunt Hill Farm

44 Upland Rd
New Milford, Connecticut
(860) 355-0300
info@hunthillfarm.org

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