Food Network: Hasselback Potatoes

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Hasselback Potatoes
Recipe courtesy Emeril Lagasse, 2005

Ingredients
2 small baking potatoes, about 3/4-pound total
2 tablespoons melted butter
1/3 cup chicken stock
1/4 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
11/2 tablespoons finely grated hard cheese, such as Parmesan
1 tablespoon fine dry bread crumbs

Directions
Preheat the oven to 425 degrees F.

Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch
apart or closer so that they are still joined together at the bottom. Brush the potatoes with the
melted butter and place in a small baking pan. Pour the chicken stock around the potatoes and

sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half
cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.

In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the
tops of the 2 potatoes. Continue roasting without any further basting until the potatoes are crispy
on the outside and cooked through, about 30 minutes.

*Note: Exact cooking time will depend on the size of the potatoes.