Hasselback Potatoes

Name: Hasselback Potatoes
Ingredients: 2 small baking potatoes, about 3/4-pound total; 2 tablespoons melted butter; 1/3 cup chicken stock; 1/4 teaspoon chopped fresh thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon freshly ground white pepper; 11/2 tablespoons finely grated hard cheese, such as Parmesan; 1 tablespoon fine dry bread crumbs

8 ingredients

9 steps

Ingredients

2 small baking potatoes, about 3/4-pound total
2 tablespoons melted butter
1/3 cup chicken stock
1/4 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
11/2 tablespoons finely grated hard cheese, such as Parmesan
1 tablespoon fine dry bread crumbs

Directions

1

Preheat the oven to 425 degrees F.
2

Peel potatoes.
3

Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom.
4

Brush the potatoes with the melted butter and place in a small baking pan.
5

Pour the chicken stock around the potatoes and sprinkle with the thyme leaves.
6

Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.
7

In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes.
8

Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.
9

*Note: Exact cooking time will depend on the size of the potatoes.