Hasselback Idaho® Potatoes

Paul Kahan

Chef-Owner

Blackbird, avec, Big Star, The Publican Chicago
Chicago

1960
Hasselback Idaho® Potatoes Download Hi-Res Image »
Yield: 3 servings
Calories: 440


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Nutrition Facts
 
Makes: 3 servings
Serving Size 320g
 
Amount per serving
Calories 440
Total Fat 18g
  Saturated Fat 4.5g
  Trans Fat 0
Cholesterol 10mg
Sodium 30mg
Total Carbohydrate 64g
  Dietary Fiber 7g
  Sugars 4g
Protein 8g

Ingredients

  • 1 garlic clove, smashed
  • 3 tablespoons olive oil, divided
  • butter, as needed
  • 3 Idaho® potatoes
  • Saffron, as needed
  • 3 garlic cloves, sliced

Directions

  1. Simmer smashed garlic, 1 tablespoon olive oil and a knob of butter in a small saucepan over low heat until ingredients are blended.
  2. Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through potato. Be careful not to completely cut through the potato.
  3. Drizzle garlic oil mixture over potatoes and bake about 40 minutes in a 425*F oven, until exterior is crispy and interior is soft.
  4. While potatoes are baking, heat saffron, sliced garlic and remaining olive oil in a saucepan over low heat. Slowly bring oil to a light simmer and when garlic is golden, remove pan from heat to infuse until potatoes are done.
  5. When potatoes are done, strain saffron oil through a fine meshed strainer. Drizzle about a tablespoon of oil over each baked potato and serve.