Hasselback Potatoes
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Any sauces can be served with it.
Ingredients
- Potato - 4 pieces
- Bacon - 3.5 oz
- Smoked Chechil - 3.5 oz
- Vegetable Oil - 1 qt
- Thyme - 4 sprigs
- Garlic - 1 head
- Natural Yogurt - to taste
- Pepperoni - to taste
- Dijon Mustard - to taste
- Shallot - to taste
- Microgreens - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Wash the potato thoroughly and pierce it with a skewer along its length, about 1–1.5 cm from the edge. Trim a small piece off the underside near the skewer to make it more stable.
Step 3
Place the potato cut-side down and make deep cuts down to the skewer, spacing them 2–3 mm apart. Then remove the skewer; it is no longer needed.
Step 4
Pour oil into a pot and add the potatoes, making sure they are completely covered in oil. Add sprigs of thyme and a head of garlic, cut in half crosswise.
Step 5
Add a pinch of salt to the oil.
Step 6
Place on the stove, bring to 230°F, and cook, maintaining the temperature, until the potatoes are tender, about 30 minutes.
Step 7
Slice the bacon into strips and cut the cheese into thin slices.
Step 8
Stuff the cooked potatoes with cheese and bacon alternately in the slits.
Step 9
Place the potatoes on a baking sheet lined with parchment paper and bake in a preheated oven at 356°F for 7 to 8 minutes.
Step 10
Transfer the potatoes to a plate, place the yogurt next to them, along with the sweet pepper sauce and grainy mustard. Garnish with finely chopped scallions and microgreens.
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