Roasted Hasselback Potatoes with Thyme

Name: Roasted Hasselback Potatoes with Thyme
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Jewish
Ingredients: 8 to 10&#8239;small Yukon Gold potatoes,&#8239;washed and dried completely; Coarse sea salt and freshly ground pepper; 1&#8239;bunch fresh thyme; 2 garlic cloves,&#8239;crushed; 1/4&#8239;cup&#8239;(2 fl. oz./60 ml) extra-virgin olive oil, plus more for greasing

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“Before you make this recipe, it’s important that I let you know this recipe will ruin all other potato dishes for you forever!” says Eitan Bernath, an award-winning chef, author and TV personality. His roasted Hasselback potatoes with thyme “are literally the most delicious way to eat potatoes.” The special technique of thinly slicing the mini potatoes three-fourths of the way through, then brushing with the herb oil and baking them to perfection results in a crunchy exterior and pillowy inside. Eitan’s potatoes make the perfect side dish for a braised brisket during Passover.

Prep Time 20 minutes

Cook Time 40 minutes

Servings 4

Ingredients

8 to 10 small Yukon Gold potatoes, washed and dried completely
Coarse sea salt and freshly ground pepper
1 bunch fresh thyme
2 garlic cloves, crushed
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more for greasing

Directions

Preheat an oven to 400°F (200°C).

Using a wooden spoon to hold the potato, place each potato in the spoon and make vertical slits through the length of the potato, being careful not to cut all the way through. Repeat with all the potatoes.

In a mortar and pestle or a food processor, grind together 1 tsp. salt, 1/2 tsp. pepper, the thyme and garlic until broken down. Slowly add the olive oil and mix until it forms a paste.

Place the potatoes in a greased baking dish. Brush the top of the potatoes with some of the olive oil mixture, getting bits of the thyme and garlic in between the slits.

Bake the potatoes 20 minutes, then remove them from the oven and baste with more of the olive oil mixture. Bake until the edges are golden brown and the center is cooked fully, about 20 minutes more. Serves 4.

Recipe courtesy of Eitan Bernath

Roasted Hasselback Potatoes with Thyme

Ingredients

Directions

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