That would be hasselback potatoes!! Love these lil gems as a side dish .... this night it would be the side dish for a nice piece of baked salmon, marinated in olive oil, pear infused wine vinegar and cilantro. Fresh asparagas with lemon pepper sauce as well. Yep........yummy!
Bacon Hasselback Potatoes
4 slices thick cut bacon, each cut crosswise into 9 pieces
kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
sea salt and fresh ground pepper
2 scallions, finely chopped
2 T finely chopped parsley
1 clove garlic, finely chopped
Lay the bacon pieces on a baking sheet and freeze till hard, about 30 min. Meanwhile, preheat oven to 350. Bring a arge pot of water to boil.
Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from bottom.
Add the potatoes to the boiling water and cook for 4 min. Remove with slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert pieces of bacon into the cuts of each potato, spacing evenly. Melt 5 T butter and brush generously over potatoes and in the cuts. Reserve any excess butter for basting. Season with salt and pepper.
Transfer to the oven and bake until the outsides are browned and crisp, about 2 hrs, basting halfway thru with the reserved butter.
When potatoes are almost done, melt remaining butter and mix with the scallions, parsley and garlic.
Spoon over potatoes and roast 5 more minutes. WoooooHooooooo......Good!!
