Bacon Hasselback Potatoes are an indulgent side that is perfect with a grilled steak or pork chop.
Bacon Hasselback Potatoes
(Adapted from a recipe courtesy of BonAppetit.com)
4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt for boiling potatoes
6 medium Yukon gold potatoes, peeled except for a lengthwise wide strip along the bottom of each
5 Tbsp unsalted butter
Freshly ground black pepper
2 scallions, finely chopped
2 Tbsp, finely chopped parsley
1 large garlic clove, finely chopped
Lay the bacon pieces on a bacon sheet and freeze until hard, about 30 minutes.
Preheat oven to 350F.
Bring a large pot of salted water to a boil. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4-inch from the bottom. Add the potatoes to the boiling water and cook for 4 minutes. Remove them carefully and transfer them to a foil-lined rimmed baking sheet, let cool slightly. Pat the potatoes dry.
Insert 6 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly. Melt 3 tablespoons of butter and brush generously over the potatoes and into the cuts. Season the potatoes with sea salt and pepper.
Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours.
When the potatoes are almost done, melt the remaining 2 tablespoons of butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast for the final 5 minutes. Transfer to a platter and re-season with sea salt and pepper. Serve warm.