Who doesn’t love potatoes? Potatoes are humble yet always steal my attention when served as a dinner side dish. Potatoes are simple, delicious, versatile and make me feel only slight guilt about all the carbs and starch. My solution is to try to enjoy them only on special occasions. That way I can savor every buttery, or cheesy, or creamy, or garlic-y bite knowing I don’t get to have them often.
Well, the other night I was making salmon. Growing up my mother rarely bought fresh salmon, probably because us kids only liked fried catfish or fish sticks. So whenever I have salmon it
feels like IS a “special occasion”. Not to mention salmon is pretty healthy, so throwing buttery potatoes on the menu seems to balance out the meal well. And the only potatoes that could stand up to the distinguished salmon was the Hasselback Potatoes.
as many small potatoes as you can stuff in your mouth in one sitting
enough butter to cover these potatoes
a sprinkling of salt
*note: Pick small potatoes with thin skins, as you will eat the skin with the prepared potato. If you want to use regular sized baking potatoes, peel them first because the thicker skin get tough and leathery.
Preheat oven to 425°. Scrub the skins of the potatoes well.
Partially cut the potatoes along one side, as if slicing off thin disks but do not cut all the way through. If you do accidentally cut all the way through, don’t worry it all tastes the same in the end.
One trick I have heard is to place your potato on a wooden spoon to cut. The idea is the bottom of the potato nestles inside the spoon and the knife is stopped by the edges of the spoon. I can never bring myself to hack away and leave knife marks all over my big wooden spoon.
Bake the potatoes about 25 minutes, then check and rotate pan. Bake another 20-30 minutes until the potato edges are crispy and the insides are tender.