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Hasselback Potatoes

    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
    1 1/2 tablespoons finely grated hard cheese, such as Parmesan
    1 tablespoon fine dry bread crumbs

  Preheat the oven to 425F. 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.