A deliciously crispy Hasselback potato seasoned with oil and salt, baked until tender, then basted in frothy butter, beef fat (optional), and smashed garlic until golden brown. Perfect with sour cream and chives or artichoke and olive bruschetta.
1 PREP: Place a potato in between two chopsticks or skewers to create a barrier higher than the bottom of the potato, helping to prevent cutting straight through. Carefully make thin slices into the potato without cutting all the way through, using your judgment as potatoes vary.
2 COOK: Season the sliced potato with oil and salt. Next, place the potato in tin foil so that it holds its shape. Bake at 415°F (212°C) for 45 minutes. In a sauté pan, heat butter (and beef fat if you have it) until it becomes foamy. Add in two smashed cloves of garlic. Carefully add the potato (without the tinfoil) to the pan. Baste the potato with the butter mixture until you can see the edges of the potato slices crisp to a golden brown. Then remove from the pan.
3 PLATE: Serve the Hasselback potato. It pairs well with sour cream and chives, or with artichoke and olive bruschetta.
