I have been an avid Public Television viewer since I was just 3-4 years of age. My mom would watch Sesame Street with me and my younger sister – and that helped us learn our words, spelling, counting. Well, one thing would lead to another and The Frugal Gourmet & Julia Child started filling my life. To this day, I am an avid viewer of the cooking shows on Public TV. There are some advantages – they run commercial free, so one continuous view and, if you get the right shows – they can be very informative.
The shows I like on Public TV are: Cook’s Country, America’s Test Kitchen, Rick Bayless “Mexico – One Plate at a Time” as they teach, with out talking down to the average viewer.Today’s recipe was inspired by America’s Test Kitchen – Hasselback Potato. Until I saw the episode where they highlighted the staple Russet Potato – I had to see an inspiring potato dish for a long while.
This proved to be a game changer for parties, and just a general easy to do – Wednesday crock pot assist – that will bring an average week day meal to wonderful.
- 6 Medium Sized Russet Potatoes
- 3 Garlic Cloves, minced
- 2 tablespoons olive oil
- 4 tablespoons melted butter
- 1/3 cup chicken stock
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons finely grated hard cheese, such as Romano1 tablespoon fine dry bread crumbs, suggest make your own or use Panko
- Kosher Salt
- Fresh Ground Black Pepper
- Preheat your oven to 425º F.
- Peal your potatoes and place in a bowl filled with salted, cold water.
- On a cutting board, cut each potato not quite through in a series of crosswise slices that are consistent about 1/8-inch apart. Make sure the bottom of the potato is not cut – they need to still be joined at the bottom.
- Whisk your olive oil and melted butter together.
- Brush the potatoes with the melted butter-oil mixture and place in a small backing pan.
- Add your minced garlic to the chicken stock.
- Pour your chicken stock around the potatoes.
- Sprinkle the potatoes with your thyme, salt and pepper.
- Place potatoes in the oven and allow to roast until the potatoes are about half cooked – this will take about 25-30 minutes, baste your potatoes with the butter-garlic-chicken stock mixture.
- Meanwhile in small bowl combine the grated cheese and bread crumbs and divide the mixture into 6 equal parts to cover the tops of the 6 potatoes. Add this to your potatoes.
- Continue to roast the potatoes with out further basting for the remaining cooking time to allow the tops to crisp on the outside and the potatoes to cook through.
- This should take about an additional 25-30 minutes.