If you’re participating in our meat and produce CSA programs this winter, you got the bacon and the potatoes to make this recipe in your January box! Here’s a sneak peek for those who aren’t participating!
Bacon Hasselback Potatoes
Print recipe| Meal type | Side Dish |
Ingredients
- 4 slices bacon (each cut crosswise into 9 pieces)
- Kosher Salt
- 12 Medium Potatoes (peeled)
- 1 stick Butter
- Sea Salt & Pepper
- 2 Scallions (finely chopped)
- 2 tablespoons Fresh Parsley (Chopped)
- 1 clove Garlic (finely chopped)
Directions
| Step 1 | |
| Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. | |
| Step 2 | |
| Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom. | |
| Step 3 | |
| Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper. | |
| Step 4 | |
| Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter. | |
| Step 5 | |
| When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper. | |
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