This is a variation of Hasselback potato. We were having filet mignon steak for dinner. My wife likes to have some kind of potato side dish with steak to maintain her “meat and potato” aficionado credentials. We felt a bit too lazy, however, to make oven fried potatoes. She came up with this recipe from Wililams-Sonoma web site.
It looks a bit “over-crisped” but it was quite good.
4 small/medium Yukon Gold potato, skinned and thinly sliced (2 -3 mm thick).
1 stick (4oz) butter, melted (we used non-salted)
1/2 tsp dried Thyme (we did not have fresh thyme 1 tbs, chopped)
1 tbs Kosher salt
Preheat oven 374F (we used convection toaster oven).
Bush melted butter on the bottom of the baking pan, arrange the sliced potato and pour the remaining melted butter.
Sprinkle with thyme and salt.
Bake it for 1 hour and let it stand for 10 minutes before serving.
Since this was a rare occasion to have steak, we opened 2011 Joseph Phelps Insignia. This is a very elegant and complex red wine. We enjoyed a simple steak dinner with crispy baked potato with thyme and sautéed green beans with this wonderful California red. We equate this wine to the good left bank Bordeaux without any funkiness. We continue to be impressed with this wine.