Hasselback Potatoes with Bacon
Preparation time: 15 mins
Cooking Time: 70 mins
10 thick cut rashers cut into 4 pieces
12 medium potatoes, peeled or unpeeled
120g unsalted butter
Sea salt and freshly ground pepper to season
2 scallions, finely chopped
handful finely chopped fresh parsley
2 cloves garlic, finely chopped
Place rasher pieces on a baking sheet and place in freezer until frozen which takes about 30 minutes.
Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom. Placing the potato on a wooden spoon while cutting can help ensure you don’t cut all the way to the bottom.
Add the potatoes to the boiling water and cook for four minutes.
Transfer the potatoes to the oven and bake until the outsides are golden brown and crisp which takes usually a little over about 1 hour, depending on the size of the potato. Baste halfway through.
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