I bought a new cookbook this week, called Kosher By Design Entertains. Among the hundreds of amazing recipes, was one for a dish called Hasselback Potatoes. In short, Hasselback Potatoes are potatoes that are partially slit from short side to short side every 1/6 inch and then roasted in oil or butter and spices. While the potatoes are roasting, the slices will fan out beautifully. My version of the recipe is quite a bit easier than the one in the book, but the idea remains the same.
4 large potatoes
1/2 cup olive oil
onion soup mix
Using a very sharp knife, slit the potatoes from short side to short side about every 1/6 of an inch. End each cut about 1/2 from the bottom of the potato. Stir the package of onion soup mix into the oil. Pour the oil over the potatoes and bake at 325 degrees for 60 minutes. Using a spoon, marinate the potatoes with the oil on the bottom of the pan, and bake for another 30 minutes. Salt to taste.
Definitely try one of these two recipes the next time you need a fancy, but quick, side dish. I guarantee you won’t be sorry.