Hasselback-fashion potatoes have skinny, accordion-like slices that turn crisp inside the oven. Blue cheese and bacon carry them over the top for the holidays. These crispy, herby Hasselback potatoes improve your trendy potato side dish with the sharp flavor of blue cheese and the salty crunch of bacon. Hasselback potatoes get their name from the eating place that invented them in 1940: Stockholm, Sweden’s Hasselbacken, which has been strolling given that 1748. Hasselback potatoes are a easy dish—in their maximum primary form, they are truly sliced accordion-fashion. The easy Hasselback potato method lets in the out of doors of the potatoes to emerge as crispy and brown, even as their insides continue to be tender. This Hasselback potato version doesn’t sacrifice simplicity for primary flavor. Seasoned with rosemary and chives, those buttery potatoes are served in perfectly portioned, person sizes. Serve your stand-by using potato side dish in a completely unique way—instead of roasting or mashing, strive reducing them and topping with bacon and blue cheese.
Ingredients
10 (2 half of-ounces.) small Yukon Gold potatoes half cup salted butter, melted 1 1/2 tablespoons finely chopped fresh rosemary 1 1/2 teaspoons kosher salt, divided 1 ounce blue cheese, crumbled (about 1/four cup) 1/2 cup crumbled cooked bacon (approximately 6 slices) 1/4 cup chopped sparkling chives
How to Make It
Step 1
Preheat oven to 425°F. Slice each potato crosswise at 1/eight-inch durations, reducing to inside 1/4 inch of the lowest of the potato. (Do no longer reduce all the manner via potatoes.) Arrange potatoes, cut side up, on a greased baking sheet.
Step 2
Combine melted butter, rosemary, and 1 teaspoon of the salt in small bowl. Spoon 1/3 cup of the melted butter aggregate lightly over potatoes.
Step three
Bake in preheated oven on center oven rack till gentle, forty five to 50 minutes. Spoon closing butter mixture calmly over potatoes. Sprinkle with blue cheese and remaining half of teaspoon salt. Bake until cheese is slightly melted and potatoes are golden, about five minutes.
Step 4
Sprinkle with bacon and chives, and serve at once.
Ingredients
10 (2 half of-ounces.) small Yukon Gold potatoes half cup salted butter, melted 1 1/2 tablespoons finely chopped fresh rosemary 1 1/2 teaspoons kosher salt, divided 1 ounce blue cheese, crumbled (about 1/four cup) 1/2 cup crumbled cooked bacon (approximately 6 slices) 1/4 cup chopped sparkling chives
How to Make It
Step 1
Preheat oven to 425°F. Slice each potato crosswise at 1/eight-inch durations, reducing to inside 1/4 inch of the lowest of the potato. (Do no longer reduce all the manner via potatoes.) Arrange potatoes, cut side up, on a greased baking sheet.
Step 2
Combine melted butter, rosemary, and 1 teaspoon of the salt in small bowl. Spoon 1/3 cup of the melted butter aggregate lightly over potatoes.
Step three
Bake in preheated oven on center oven rack till gentle, forty five to 50 minutes. Spoon closing butter mixture calmly over potatoes. Sprinkle with blue cheese and remaining half of teaspoon salt. Bake until cheese is slightly melted and potatoes are golden, about five minutes.
Step 4
Sprinkle with bacon and chives, and serve at once.