We're Back!

Good evening everyone! Yes, we're finally back. After shutting things down a few weeks ago so we could pack, move and unpack - I'm happy to report that Maggie and I are finally moved into and up and running in our new home. To kick off cooking once again, I wanted to try a recipe that had been sitting around for awhile. It's one that I've been itching to try, but with all of the things surrounding getting a mortgage and buying a home, plus moving - I simply never had to time to work it in. Tonight, I have the time, so let's get cooking!

The Recipe: Bacon Hasselback Potatoes
Original Recipe Found In: Food Network Magazine, Novemeber 2012 Issue

What You'll Need:
(Serves 6-12)

4 Slices Thick Cut Bacon, Each Cut Crosswise Into 9 Pieces
12 Medium Yukon Gold Potatoes (Peeled)
1 Stick Unsalted Butter
2 Scallions (Finely Chopped)
2 Tablespoons Fresh Parsley (Chopped)
1 Clove Garlic (Chopped)

Begin by laying your bacon pieces onto a baking sheet and placing the baking sheet in your freezer for 30 minutes, or until the bacon pieces become hard. Because of the low and slow cooking method we're using to cook the potatoes, the bacon will be exposed to the oven's heat for nearly 2 hours. By freezing the bacon first, you insure that the bacon will be perfectly cooked at the end.

Begin by preheating your oven to 350 degrees and brining a large pot of water to a boil.

While your water and oven are heating up, turn your attention to the potatoes. Using a chef's knife or paring knife, carefully make cuts crosswise across each potato, approximately 1/8 of an inch apart, leaving about 1/4 of space from the bottom uncut. Your potatoes should look similar to this:

Next, add the sliced potatoes into the boiling water and allow them to cook for about 4 minutes. Remove them carefully with a slotted spoon and transfer them to a baking sheet. Pat the potatoes dry with a paper towel.

Next, insert 3 slices of bacon evenly amongst the slots in each potato (see picture). Then melt 5 tablespoons of butter and brush said butter evenly over each of the potatoes. Reserve any excess butter for basting later on.

Place the baking potatoes (on the baking sheet) in the oven and allow them to cook for 2 hours, making sure to baste them halfway through with some additional melted butter.

As the potatoes are nearly completion, melt the remaining 3 tablespoons of butter in a small skillet and add the scallions, parsley and garlic. Spoon this mixture over the potatoes and allow them to roast for 5 more minutes before serving.

Top with a touch of salt and pepper (to taste) and enjoy!


The Results:

There are fewer things more certain in this world than the flavor combination of bacon and potatoes. What's even better is that this dish is highly adaptable. You like cheese? Add cheese? Want to cut some fat? Use turkey bacon. This dish can even serve as either a side dish to a bigger feast or a main course for easy weeknight (or lazy weekend) cuisine. No matter how you tweak it or make it your own, you owe it to yourself to give this dish a try!

That's all we have for you this evening. Maggie returns to the kitchen tomorrow night with a brand new dish of her own. Until then,

~Cheers