Glazed Hasselback potatoes
Einheiten
Portionen
Zutaten
- 9 medium waxy potatoes, Yukon Gold or similar gerundet
- 2 1/6 L reduced chicken stock gerundet
- 170 g clarified butter gerundet
- 5 g fresh rosemary gerundet
- 5 g fresh thyme gerundet
- 5 g garlic, smashed gerundet
- 25 g cold unsalted butter gerundet
- 15 ml lemon juice gerundet
- 10 g chives, finely sliced gerundet
- 7 g fine salt gerundet
Zubereitung
Method
- 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.
- 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.
- Heat the oven to 225°C. Carefully lift the potatoes into a baking dish with the clarified butter, garlic, rosemary, and thyme. Season lightly.
- Roast 25 to 35 minutes, basting every 7 minutes, until the leaves are crisp and deeply golden.
- 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.
- 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.