November 30, 2012
The gentleman’s been watching the Lord of the Rings trilogy while home sick with the flu. Consequently, I can’t call these potatoes. I must call them po-ta-toes.
Here’s another option for the quintessential side, if you don’t want to, you know, “boil ‘em, mash ‘em, stick ‘em in a stew.” Hasselback taters!
Potatoes get cut into thin slices, with just a bit of potato at the bottom holding them together. Then each slice gets a hug from from either side with butter or parmesan or garlic, then baked until the slices crisp up into delicate leaves. Excellent served with roasted chicken.