Hasselback potatoes

Chef Jason Baker
Flavor Affinity, San Diego

San Diego chef Jason Baker offers a creative alternative to traditional mashed or cubed potatoes. "For me, it brings an inventive and visually appealing aspect to a plate that I would say is approachable."

Ingredients

4 tbsp. butter, melted
1 tbsp. minced garlic
1 tbsp. picked thyme
1 tbsp. minced parsley
Salt and pepper, to taste
4 large Yukon potatoes, scrubbed and rinsed
2 tbsp. olive oil
1/2 cup finely shredded Parmesan

Instructions

Soften butter until it can be whipped. Add garlic, thyme, parsley, salt and pepper. Mix until well incorporated and reserve at room temperature.

Preheat oven to 425 degrees. Line a 13-by-9-inch baking sheet with aluminum foil. (The foil should run up the inside edges so the butter doesn't seep under; also make sure there are no holes in the foil.) To help ensure you don't cut the potatoes all the way through, place 2 wooden chopsticks, skewers or wooden spatulas along the sides. Cut potatoes into thin slices about 1/6-inch thick. Do not cut through the bottom 1/3 inch of the potato so slices stay intact. Transfer potatoes to baking sheet. Brush all over and between slices with olive oil (it doesn't have to be perfect—just a quick brush between slices).

Bake for 50 to 55 minutes or until fairly tender. Potato slices should be falling open. Remove from oven and pour and brush butter mixture over potatoes, basting between the slices as well. Season with salt and pepper and sprinkle Parmesan over potatoes and between slices. Return to oven and continue to bake until centers of potatoes are fully tender, about 15 to 20 minutes longer.

Serves 4