The pull of this dish lies in the fanning of the potatoes. Presentation-wise, it ticks all the boxes and is a catchy side dish to serve on the dining table or make for special occasions. Potatoes are thinly sliced but not completely cut, which means the slices are still joined on one side and they fan out. It looks great, and when you bake it, the outside of the slices turns crisp while the inside stays soft and tender. You can taste a crisp layer on the outside, flavor on the top and some inside, and the tenderness of the cooked potato inside. A challenge with Hasselback potatoes is to get the flavor of the seasoning as inside the slices as possible. Since there are scores of thin slices on each potato, it isn’t possible to brush or rub inside the slices. The solution is to use melted salted butter for basting. As the butter slides in between the slices, it also seasons the potatoes. And we are not just using plain butter, it is rosemary garlic flavored butter. An important tip here – you start by brushing the fanned slices with the first mix (salt, pepper, and olive oil) and bake. After three-fourths of the time passes, take the potatoes out and brush again with a mix of garlic, and rosemary butter. As the potato gets to back longer, adding garlic rosemary towards the end ensures the garlic and herb doesn’t end up burnt. I would recommend using salted butter rather than the unsalted one. Since it is difficult for the salt seasoning to permeate alongside each slice inside the potatoes, the salted melted butter has a higher chance of doing that. Reheat it in the pre-baked oven for another 10 minutes, or until the outside turns a bit crisp again.
Roast chicken and meats like roasted chicken, glazed salmon or ham, or pork tenderloin. It can also be served with Pork Chops In Creamy Mushroom Sauce or Skillet Pork Chops With Sour Cream. To complete the meal, add some roasted vegetables or green salad on the side.
