The lovechild of a potato chip and a baked potato, this Hasselback skillet bake combines the best of both worlds; crispy on the outside with a creamy center. Amanda Hesser gives us the 411 on this tasty side dish. GET THE RECIPE https://f52.co/3WCenLKPREP TIME: 15 minutesCOOK TIME: 1 hourSERVES: 6-8INGREDIENTS6 baby Yukon Gold potatoes (any long and narrow waxy heirloom will work) and up to 8, based on skillet size8 tablespoons unsalted butter, melted4 garlic cloves, minced4 tablespoons finely minced herbs (I use parsley, rosemary, and thyme.)4 tablespoons grated Parmesan (optional)1 pinch Salt and pepper, to tasteSUBSCRIBE TO FOOD52 https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
