Hasselback Potato Skillet Bake
Serves 6 to 8. Recipe is from Idaho Potato Commission and Kate Suletzki.
6 to 8 baby Yukon Gold, or any long and narrow waxy heirloom will work based on skillet size
8 tablespoons unsalted butter, melted
4 garlic cloves, minced
4 tablespoons finely minced herbs (I used parsley)
Salt and pepper to taste
4 tablespoons, finely grated Parmesan, optional
1. Preheat oven to 425-degreews. Scrub the potatoes thoroughly and remove all the hard bits from the skin, as skins will be left on.
2. Slice one thin layer off each potato, along the length, then set aside. This serves as a solid base to rest on while you slice them. Place a chopstick, a round sucker stick or skewer on either side of potato so that you hit the chopstick before slicing all the way through. Place potato flat side down and use a sharp knife to make slices that are about 1/8-inch apart; slice into potato but not all the way through.
3. Carefully fan out the slices without breaking them. Repeat with each potato.
4. In small mixing bowl, combine melted butter, garlic and minced herbs. Set aside.
5. Using a pastry brush, brush the bottom and sides of a cast iron skillet and each potato with the garlic-herb butter mixture. Brush between slices. Reserve 1/3 of the butter mixture for basting.
6. Nestle the potatoes into the skillet. I used an 8-inch skillet. Sprinkle with salt and pepper to taste. Bake for 1 hour, basting the potatoes every 15-20 minutes with the remaining garlic-butter, or until tender on the inside. I sprinkled Parmesan over them during the last 20 minutes of baking.