Mini Hasselback Potatoes
Ingredients
1 lb mini potatoes
Olive oil
2-3 garlic cloves
½ cup stock of choice
4 Tbsp softened or melted and cooled butter
¾ cup milk
3 Tbsp mustard of choice
Parm cheese and chives to garnish
Salt and pepper to taste
Directions
Prepare the potatoes. This part is tedious, and as you cut them, you should put the cut potatoes in a container of water to prevent browning. This can be done up to a day ahead of time. Slice a thin piece off each potato lengthwise, just enough so the potato can stand without rolling. Place the potato, cut side down, on the cutting board, and make slices ¾ of the way though the potato. To ensure you don’t cut the potato all the way through, you may use chopsticks on both sides of the potato to stop the knife.
Preheat the oven to 400 degrees F. Pat the potatoes dry and use your fingers to fan the potato slices to open them up, careful not to break them.
Brush a thin layer of olive oil on a cast iron or other baking dish. Place the potatoes on the dish, cut side down. Generously brush the inside and the outside of the potatoes with oil and add salt
Bake the potatoes for about 40 minutes total, but after about 25 minutes we’ll be adding our mustard sauce to the dish.
In a blender or processor, blend the milk, butter, mustard, garlic, stock, salt and pepper. Once the potatoes are past the halfway mark and are getting crispy tops, remove from the oven and pour the sauce over the top.
Once the sauce is thickened and the potatoes are done, remove from the oven. Garnish with chives, fresh ground pepper, and parm. Serve in the skillet but be sure to place it down on a trivet.
