Glazed Hasselback potatoes

Method

1. Push a skewer through the lower third of each potato. Rest the skewer against the board and cut 2 mm slices down to it so the potato stays joined.
2. Put the potatoes in a wide pot, cover with the chicken stock, and bring to a gentle simmer. Cook 25 to 35 minutes, until nearly tender but still holding together.
3. Heat the oven to 225°C. Carefully lift the potatoes into a baking dish with the clarified butter, garlic, rosemary, and thyme. Season lightly.
4. Roast 25 to 35 minutes, basting every 7 minutes, until the leaves are crisp and deeply golden.
5. Meanwhile reduce 350 ml of the poaching stock in a saucepan until it coats a spoon. Off the heat, whisk in the cold butter and lemon juice.
6. Remove the skewers, spoon the glaze over the potatoes, and finish with chives.

Notes

• Reduced stock can be salty. Taste before adding any salt to the potatoes or glaze.
• Keep the skewer in during poaching and roasting; it is the spine that stops the potato breaking.
• The dish is best served immediately because the crisp leaves soften under the glaze.

Sources used

• Fallow: Glazed Hasselback potatoes

Passt gut zu

• Michelin cottage pie
• Restaurant ragù

Von Christoph Mayer