Hasselback Potatoes

4 slices thick-cut bacon, cut into 9 pieces

Kosher salt

12 Yukon gold baking potatoes

1 stick butter

Sea Salt

Pepper

2 scallions, finely chopped

2 T. finely chopped parsley

1 clove garlic, finelychopped

Directions:  Lay the bacon pieces on a baking sheet and freeze until hard, about 30 

minutes.  Meanwhile, preheat oven to 350 degrees. Bring a large pot of salted water 

to boil.

Cut each potato not quite through in a series of crosswise slices about 1/4” apart or 

closer so that they are still joined together at the bottom.  (Like an accordion.)

Add the potatoes to the boiling water and cook 4 minutes.  Remove with a slotted 

spoon and carefully transfer to a baking sheet; let cool slightly.  Pat the potatoes dry, 

then insert 3 pieces of the frozen bacon in to the cuts of each potato, spacing the 

bacon evenly and letting it poke out of the top.  Melt 5 T. butter and brush 

generously over the potatoes and in the cuts.  Reserve any excess butter for basting.  

Season the potatoes with salt and pepper. 

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, 

about 2 hours, basing halfway through with the reserved melted butter.

When potatoes are almost done, melt the remaining 3 T. butter and mix with the 

scallions, parsley and garlic.  Spoon over the potatoes and roast 5 more minutes.  

Season with salt and pepper.

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