A friend very nicely sent me this wicked cool casserole dish as a thank you for my sending her assorted buzzyfoods treats; and I was pondering what to try out in it first.
It had been a cold, gray day, and I thought Mary’s Meatloaf would be just the thing for dinner, but, instead of plain old baked potatoes, I would use the casserole dish (and a wooden spoon) and make Hasselback potaotes – literally they are cut and fanned out like an accordian (that bit is where the wooden spoon comes in).
INGREDIENTS
•Red or Yukon Gold potatoes*
•1-1/2 tbsp butter, melted
•1-1/2 tbsp olive oil
•Coarse sea salt
*This being a last minute decision, I only had rather larger Russet potatoes on hand. Needed a bigger wooden spoon, but still worked a treat.
Heat your oven to 400º and add the butter and olive oil to a casserole dish.
Position a potato in the bowl of a wooden spoon, and cut, almost all the way through into thin slices – the bowl of the spoon is a nifty little trick to keep you from accidentally slicing all the way through the potato and ending up with chips.
Transfer to the casserole and repeat with remaining potatoes – you will probably want seven or eight smaller ones.
Spoon the butter and olive oil up and over the potatoes, then sprinkle with the sea salt.
Bake, uncovered, fir 40 minutes, until the potatoes are tender and perhaps just a bit crispity on the edges.
Serve warm.