Bacon Hasselback Potatoes
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
55
Spice
58
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Parsley (finely chopped fresh)1 clove
Garlic (finely chopped)Directions:
1
Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes
2
Meanwhile, preheat the oven to 350 degrees F
3
Bring a large pot of salted water to a boil
4
Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom
5
Add the potatoes to the boiling water and cook 4 minutes
6
Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly
7
Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top
8
Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts
9
Reserve any excess butter for basting
10
Season the potatoes with salt and pepper
11
Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter
12
When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic
13
Spoon over the potatoes and roast 5 more minutes
14
Transfer to a platter and season with salt and pepper
15
Photograph by Gentl & Hyers