Ultimate Hasselback Potato

Ingredients

• 4 Large starchy potatoes (such as Russet or Maris Piper)
• 500 ml Beef or chicken stock (high quality, preferably homemade or rich store-bought)
• 100 g Unsalted butter (cut into cubes)
• Salt (to taste)
• Black pepper (freshly ground, to taste)

Steps

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Prepare the potatoes by washing and drying them thoroughly. To slice them, place a potato between two wooden spoon handles or chopsticks; this acts as a guard to prevent you from cutting all the way through.

3. 3

   Using a sharp knife, make thin, even vertical slices (about 2-3mm apart) across the length of the potato, stopping when the knife hits the wooden guards.

4. 4

   Place the scored potatoes into a large saucepan and cover with the stock. Bring to a gentle simmer over medium heat and cook for about 10-12 minutes until the potatoes are just starting to soften but still hold their shape.

5. 5

   Carefully lift the potatoes out of the stock and place them into a snug-fitting baking dish or a copper pan.

6. 6

   Pour the remaining stock into the baking dish until it comes about halfway up the sides of the potatoes. Distribute the cubes of butter over and around the potatoes.

7. 7

   Season the tops of the potatoes generously with salt and freshly ground black pepper.

8. 8

   Transfer the dish to the oven and roast for 40-50 minutes. Every 15 minutes, use a spoon to baste the potatoes with the butter-stock mixture from the bottom of the pan, ensuring the liquid gets into the slits.

9. 9

   Roast until the stock has reduced into a rich, syrupy glaze and the tops of the potato fans are golden brown and slightly crispy.

10. 10

    Serve immediately, pouring any remaining pan juices over the potatoes as a sauce.

Notes

The key to this recipe is the 'bath' method—cooking the potatoes submerged in stock and butter ensures they never dry out. If the stock reduces too quickly in the oven, add a splash of water to keep the sauce from burning.

Nutrition per serving

• side dish
• potatoes
• baked
• dinner party
• vegetarian-option
• comfort food