Last Friday on Alice + Waldo, I paired the herb and spice crusted pork with one of my favorite potato recipes. Often referred to as Hasselback Potatoes, baby gold potatoes are sliced at thin intervals crosswise almost but not all the way through and rolled in olive oil, sea salt and black pepper. These potatoes are cooked in a hot oven until they are crispy on the outside and creamy on the inside.
Roasted Hasselback Potatoes
(inspired by the specialty food shop Ottolenghi in London)
- 16-24 ounces baby gold potatoes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Preheat oven to 400℉.
Prepare the potatoes by cutting a small slice from the bottom. Place a potato on a wooden spoon and slice crosswise at ⅛ inch intervals leaving a ¼ inch at the bottom. Do not cut all the way through the potato; the potato should remain together in one piece. Prepare all of the potatoes in the same manner.
Place the potatoes in a large bowl with 1 tablespoon of the olive oil, salt, and pepper and toss to combine. Arrange the potatoes on a parchment lined sheet pan with the cut side up. Bake the potatoes for 20 minutes. Remove the sheet pan from the oven and drizzle the remaining tablespoon of olive oil over the potatoes. Bake for an additional 10-15 minutes until golden and crispy.
In December, we celebrated the holidays by inviting two good friends to dinner. We started the evening with champagne, smoked salmon, and caviar with the traditional accompaniments of hard boiled eggs and sour cream served on buckwheat blini. My daughter and I prepared the roasted potatoes to accompany a grilled beef tenderloin with horseradish cream for dinner. While writing the recipe for these roasted potatoes, I thought about the start to our meal in December. It occurred to me that the roasted potatoes would be delicious served with caviar for a special occasion. I had to try it…