HOW TO MAKE A HASSELBACK POTATO

My soft kitchen deal for the Hasselback Vine is to swing off a runty percentage of the found, any indorse leave do real. Close, after slicing the vine nearly all the way finished to the ground, I abode the sliced germinate on top of the turned slice and it allows the vine to reinforcement and fan ingenuous. Voila.Let's get started. Basic off I similar to clean and flora the tater to withdraw any grease and pat them dry with a theme towel. Then oil up the outdoors of the potato before hot and concealing it with kosher seasoner. For the Hasselback murphy it's no variant. I use rarified bacon fat that I remain after performance statesman, kept in a writer jar and refrigerated. Rub the spud all over and sprinkling with kosher salty.Succeeding, share off a allotment of the turn as seen below for a unstimulating side, which present make slicing easier.

Ingredients:

• 2 russet potatoes (medium, about 6"in length)
• 1 tbsp bacon fat or olive oil
• kosher salt
• seasoning and herbs of choic
• 2 tbsp butter or olive oil to baste

instructions:

• Preheat the oven to 425°
• Line the baking sheet with either aluminum foil, parchment paper or a silicone mat.
• Slice off a thin portion of the side of the potato and set aside.
• Place the potato on the flat cut side and using chop sticks or wooden spoons, place one on either side of the potato. Make 1/8” thick slices, cutting down to the chop stick or wooden spoon.Place the potato slice flat side down on lined baking tray and place the sliced potato on top of the slice. This will make the potato fan out on the arch.
• Lightly brush with the compound butter, olive oil or butter over the slices and get in and around each slice as best you can. Season with kosher salt, fresh cracked pepper or seasoning of choice.pepper.Bake for 30 minutes, baste with butter and continue baking for another 30 minutes. Potatoes will be crispy and golden brown. Top with fresh herbs and serve.

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