Bacon Hasselback Potatoes

Total Time:
3 hr
Prep:
50 min
Cook:
2 hr 10 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 4 slices thick-cut bacon, each cut crosswise into 9 pieces
  • Kosher salt
  • 12 medium Yukon gold potatoes, peeled
  • 1 stick unsalted butter
  • Sea salt and freshly ground pepper
  • 2 scallions, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1 clove garlic, finely chopped
Directions
  • Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

  • Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.

  • Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

  • Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.

  • When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.

  • Photograph by Gentl & Hyers


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Thanksgiving Side Dishes