Baby Hasselback Potatoes with Blue Cheese and Bacon
(from Lisalouisville’s recipe box)
Hasselback potatoes get their name from the restaurant that invented them in 1940: Stockholm, Sweden’s Hasselbacken, which has been running since 1748. Hasselback potatoes are a simple dish—in their most basic form, they are simply sliced accordion-style. The easy Hasselback potato technique allows the outside of the potatoes to become crispy and brown, while their insides remain soft.
Source: Southern Living
Categories: Side dishes
Ingredients
- 10 (2 1/2-oz.) small Yukon Gold potatoes
- 1/2 cup salted butter, melted
- 1 1/2 tablespoons finely chopped fresh rosemary
- 1 1/2 teaspoons kosher salt, divided
- 1 ounce blue cheese, crumbled (about 1/4 cup)
- 1/2 cup crumbled cooked bacon (about 6 slices)
- 1/4 cup chopped fresh chives
Directions
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Preheat oven to 425°F. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom of the potato. (Do not cut all the way through potatoes.) Arrange potatoes, cut side up, on a greased baking sheet.
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Combine melted butter, rosemary, and 1 teaspoon of the salt in small bowl. Spoon 1/3 cup of the melted butter mixture evenly over potatoes.
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Bake in preheated oven on middle oven rack until tender, 45 to 50 minutes. Spoon remaining butter mixture evenly over potatoes. Sprinkle with blue cheese and remaining 1/2 teaspoon salt. Bake until cheese is slightly melted and potatoes are golden, about 5 minutes.
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Sprinkle with bacon and chives, and serve immediately.