Tired of the usual baked or roasted potatoes? For a pretty and flavorful twist, try slicing and seasoning your potatoes before popping them in the oven. Lemon and thyme, rosemary and garlic: the flavor combinations are endless.
The idea for these potatoes came from the always-inspiring blog Ideas in Food. They stuffed their potatoes with lemon and oregano, and roasted them on a bed of sliced Vidalia onions. I used lemon, thyme and garlic cloves, and skipped the onions. The resulting potatoes are a cross between a baked and roasted potato: tender and creamy on the inside, with crisp skins.
Adapted from Ideas in Food
Makes 4 servings
4 medium waxy potatoes
1 lemon, washed
12 sprigs of thyme
2 large garlic cloves
Olive oil
Salt
Preheat the oven to 400 degrees F. Thinly slice the lemon and garlic cloves. Cut each potato into ¼-inch slices, being careful to not cut all the way through, so the slices are held together. Rub each slice with a little olive oil and sprinkle with salt. Tuck the lemon, thyme and garlic into the potato slices.
Place the potatoes on a baking sheet, cover with foil and roast for 45 minutes, or until tender. Uncover and broil for a few minutes, until browned and crisp. Serve topped with a little butter and a sprinkling of fleur de sel, if desired.
Related: How To Pick a Potato
(Image: Anjali Prasertong)
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Hasselbeck potatoes!
Love this idea. It seems like an elegant yet simple way to present a baked potato. This would be nice for a dinner party.
I have also seen this in a lot of older cookbooks as hasselback potatoes.
Hi, could you please change your set-up so the picture will also print with the recipe. Thanks!
@Edin : if you want to print the picture with the recipe, just select everything you want on the post and paste it in a DOC file then print.
The easy way to slice is to place the potato on a large spoon and then slice. The spoon will keep you from cutting all the way through the spud.
Think you could do it with an egg slicer too and just not go all the way through, or are they not sharp enough? I don't have one, but seems it'd make it a lot easier and introduces another function for a single-use tool, making it potentially worthwhile! I love that these are a slightly fancier twist on the usual roasted potatoes.
I wonder if this would work with a sweet potato...
@sarahbelle I don't think an egg slicer would work...those wires are more or less fortified floss, I doubt they'd stand up to a raw potato. Too bad though that's a great idea!
I make a variation of these potatoes by slicing them much, much thinner. I can peel the slices off and eat them almost like chips! It takes more effort, but it's totally worth it. Crispy Chip Baked Potato.
I use a chopstick on either side of the potato as a "stop" to make sure I don't slice through it.
laffcat that's a brilliant idea! I did pretty well with not slicing all the way through by freehanding it but I still chopped off a couple ends.
Ina Garten/Barefoot Contessa did this ages ago.
i don't read ina garten/barefoot contessa, so i'm happy for the post & the idea.