One weekend, my wife assumed my usual duty of foraging for food and went to the grocery store in my place. She came back with, among other things, a bag of Russet potatoes and a flat iron steak. Another “meat and potato” dinner was inevitable. Since my wife had just recently made crispy roasted potatoes, we wanted to try something different and decided to make “Hasselback” potatoes.
They came out nice. A whole potato, however, is more than we could handle, so we shared one. This was cooked in olive oil and bacon drippings.
Since we had not made this dish before, I consulted several recipes on line and came up with this one.
Russet potato (we cooked two at a time)
Olive oil and bacon dripping (optional)
Salt and pepper
Herbs of your choice (may be rosemary), we used parsley in the end.
To open up the leaves of potato, it appears the secret is to cut off the bottom (#1).
Placing two chop sticks (disposable) one front and one in back of the potato, I cut 1/4 inch multiple slices without cutting completely through the potato (apparently gadgets to cut Hasselback potatoes are available). I used the small cut piece as a small pillow (#3).
I brushed olive oil between the leaves of potatoes and seasoned it with salt and pepper.
I baked it for 1 hour at 425 F in a convection oven (we used our toaster oven on convection mode).
I basted the potatoes a few times. The last 30 minutes I based the potatoes with bacon drippings (#3 and 4).
I garnished it with chopped parsley.
For the flat iron steak, I seasoned with with salt and pepper, slices of garlic and fresh rosemary (see below) and let it warm up to room temperature for 1 hour. I removed the garlic slices before cooking the steak in a frying pan to medium rare doneness.
The meat and potatoes were good but the Hasselback potato is mostly for show. It tasted like a good potato. The flat iron steak was good with rosemary and garlic flavors.