Hasselback Potatoes with Rich Beef Glaze
Hasselback Potatoes with Rich Beef Glaze
Ingredients
For the Hasselback Potatoes
- 4 Agria potatoes, medium, about 8-10 ounces each
- 2 quarts beef stock
- 1/2 cup unsalted butter, cut into small cubes
- 1 tablespoon salt, or to taste
- 4 garlic cloves, lightly crushed
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
For the Chive Glaze
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the potatoes by washing them thoroughly. Carefully slice a small portion off the bottom of each potato to create a flat, stable base. Insert a bamboo skewer lengthwise through the center of each potato, ensuring it runs just below the top surface. This will act as a guide to prevent slicing all the way through.
⏱️ 10 min•🌡️ 400
- 2
Using a sharp knife, make thin, even crosswise slices along the potato, cutting down until the knife meets the bamboo skewer. This creates the characteristic 'accordion' or 'fan' effect. Leave the skewers in the potatoes for the poaching stage.
⏱️ 10 min
- 3
Place the skewered and sliced potatoes face down in a large pot. Pour beef stock over the potatoes until they are mostly covered. Bring the stock to a gentle simmer over medium-high heat and lightly poach the potatoes until they are slightly softened, about 15-20 minutes.
⏱️ 20 min
- 4
Carefully transfer the poached potatoes (with skewers still in) to a baking dish. Add approximately one-third of the poaching liquid (about 2/3 quart) to the baking dish. Generously dot the potatoes with the cubed unsalted butter, ensuring some butter is pressed between the sliced layers. Season the potatoes with salt. Add the crushed garlic cloves, fresh rosemary, and fresh thyme sprigs to the baking dish, distributing them among the potatoes.
⏱️ 10 min
- 5
Place the baking dish in the preheated oven and bake for 60-70 minutes, or until the potatoes are golden brown and crispy on the outside, and tender throughout. During baking, regularly baste the potatoes with the pan liquids every 15-20 minutes to keep them moist and infuse flavor.
⏱️ 70 min•🌡️ 400
- 6
Once the potatoes are fully cooked, remove them from the oven. Carefully pour the remaining cooking liquid from the baking dish into a separate small saucepan. Place the saucepan on a stovetop over medium-high heat. Reduce the liquid, stirring constantly, until it emulsifies and thickens into a rich, glossy glaze, about 5-7 minutes. The starch released from the potatoes will help thicken the sauce. Just before serving, stir the finely chopped fresh chives into the hot glaze.
⏱️ 7 min
- 7
Arrange the cooked Hasselback potatoes on a serving plate. Carefully remove the bamboo skewers from each potato. Spoon the warm, chive-infused glaze generously over the potatoes. The scoring allows the glaze to seep into the layers, enhancing the flavor and moisture. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hasselback Potatoes with Rich Beef Glaze
Ingredients
For the Hasselback Potatoes
- 4 Agria potatoes, medium, about 8-10 ounces each
- 2 quarts beef stock
- 1/2 cup unsalted butter, cut into small cubes
- 1 tablespoon salt, or to taste
- 4 garlic cloves, lightly crushed
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
For the Chive Glaze
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the potatoes by washing them thoroughly. Carefully slice a small portion off the bottom of each potato to create a flat, stable base. Insert a bamboo skewer lengthwise through the center of each potato, ensuring it runs just below the top surface. This will act as a guide to prevent slicing all the way through.
⏱️ 10 min•🌡️ 400 - 2
Using a sharp knife, make thin, even crosswise slices along the potato, cutting down until the knife meets the bamboo skewer. This creates the characteristic 'accordion' or 'fan' effect. Leave the skewers in the potatoes for the poaching stage.
⏱️ 10 min - 3
Place the skewered and sliced potatoes face down in a large pot. Pour beef stock over the potatoes until they are mostly covered. Bring the stock to a gentle simmer over medium-high heat and lightly poach the potatoes until they are slightly softened, about 15-20 minutes.
⏱️ 20 min - 4
Carefully transfer the poached potatoes (with skewers still in) to a baking dish. Add approximately one-third of the poaching liquid (about 2/3 quart) to the baking dish. Generously dot the potatoes with the cubed unsalted butter, ensuring some butter is pressed between the sliced layers. Season the potatoes with salt. Add the crushed garlic cloves, fresh rosemary, and fresh thyme sprigs to the baking dish, distributing them among the potatoes.
⏱️ 10 min - 5
Place the baking dish in the preheated oven and bake for 60-70 minutes, or until the potatoes are golden brown and crispy on the outside, and tender throughout. During baking, regularly baste the potatoes with the pan liquids every 15-20 minutes to keep them moist and infuse flavor.
⏱️ 70 min•🌡️ 400 - 6
Once the potatoes are fully cooked, remove them from the oven. Carefully pour the remaining cooking liquid from the baking dish into a separate small saucepan. Place the saucepan on a stovetop over medium-high heat. Reduce the liquid, stirring constantly, until it emulsifies and thickens into a rich, glossy glaze, about 5-7 minutes. The starch released from the potatoes will help thicken the sauce. Just before serving, stir the finely chopped fresh chives into the hot glaze.
⏱️ 7 min - 7
Arrange the cooked Hasselback potatoes on a serving plate. Carefully remove the bamboo skewers from each potato. Spoon the warm, chive-infused glaze generously over the potatoes. The scoring allows the glaze to seep into the layers, enhancing the flavor and moisture. Serve immediately.
⏱️ 3 min