Elevate your potato game with a culinary masterpiece that transcends the ordinary – the sizzling Hasselback potatoes with a zesty bacon-scallion relish. These showstopping spuds, prepared with meticulous precision, captivate both the eyes and taste buds. Each perfectly sliced crevice, crispy on the outside and tender on the inside, serves as a canvas for the vibrant flavors of the zesty bacon-scallion relish, creating a symphony of textures and tastes that will leave you craving more.
Delayed Discovery of Hasselback Potatoes
I confess I was a late arrival at the Hasselback potato party. A few years ago, I glimpsed this idea on Pinterest but sidestepped it, assuming it to be one of those culinary trends I wouldn’t be exploring immediately, similar to cauliflower rice or smoothie bowls (no offence intended to any ardent fans of those dishes!).
However, during a recent brainstorming session for recipe ideas, I found myself reminiscing about a stir-fried potato dish I tasted in Xi’An, China. It was a vibrant night market scene with my parents, and we were surrounded by a variety of tantalizing street food stalls.
Each stall had its unique star attraction. One vendor specialized in potatoes, serving them in paper cups with toothpicks as utensils, cooked in a blend of chili flakes, cumin, and scallions. I had been yearning to replicate that dish, but then I remembered wishing that the potatoes had a touch more crispiness.
The Essence of Hasselback Potatoes
To prepare a Hasselback potato, all you need is to make thin, partial slices along its length, creating a fan-like effect with the slices still joined at the base.
Next, you brush these potatoes with oil and bake them to perfection. This process births a supremely crispy potato that you could simply serve seasoned with salt and pepper.
Drawing inspiration from that unforgettable dish in Xi’An, I chose to dust my Hasselback potatoes with a mixture of crunchy bacon, scallions, and a signature Northern Chinese spice blend of cumin and chili.
The outcome is a delightfully simple dish, perfect as a novel fall side. It could even grace your Thanksgiving table, offering an intriguing twist to the standard potato fare.
Let’s proceed with the recipe.
Ingredients
- 6 medium russet potatoes (scrubbed)
- Olive oil
- Salt and pepper
- 4 ounces bacon (chopped)
- 1 tablespoon cumin seeds
- 1 teaspoon red chili flakes
- 2 scallions (chopped)
Instructions
- Preheat your oven to 400 degrees F.
- Position each potato between the handles of two chopsticks or wooden spoons. Craft thin slices along the potato, leaving about 1/4 inch at the bottom intact. The chopsticks or spoon handles will prevent you from slicing entirely through the potato. Repeat with the remaining potatoes.
- Arrange the potatoes on a baking sheet lined with parchment paper. Generously brush them with olive oil, ensuring the oil penetrates all potato layers. Season with salt and pepper to your preference and roast in the oven for 1 hour and 20 minutes.
- Towards the end of the potato roasting process (about 10 minutes before they’re done), crisp the bacon in a pan over medium heat. Lightly crush the cumin seeds using a mortar and pestle and mix them with the bacon, chili flakes, and scallions. Stir, take off the heat, and sprinkle over the potatoes. Serve and enjoy!