we say armadillo.
and everybody loved them. whatever works, am i right? what's not to love, with the butter and all. hasselback potatoes : sooo good.
scrub the potatoes (i used small yukon golds) and cut the segments. rest them in a spoon so the knife doesn't go all the way through.
wedge a tiny sliver of butter in between each segment. i said slivers, people. don't go nuts. for all those potatoes i ended up using just shy of 1/2 stick of butter, which is considerably less that i would have used had i made mashed potatoes. i'm German and Welsh, what do you expect?
sprinkle with coarse ground salt and pepper. add some freshly minced garlic if you like. roast until slightly crispy on the outside. let them cool just a bit before doing a necessary taste test. be patient or you'll burn your tongue. ahem.
there was melted butter in the bottom of the pan, so in honor of my Nana's mantra "waste not want not", i drizzled it over the steamed asparagus and added the juice of a fresh lemon. yum.
we had ours with meatloaf.
i believe the word "spectacular" was used. xoxo
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p.s. i think the next time i make them - and there definitely will be a next time - i will omit the butter (gasp!) and instead wedge slivers of garlic and shallot in between the segments, drizzle over some good olive oil, salt + pepper. or maybe i'll make a half batch of each so we can do a side-by-side tasting. yeah, that's the ticket.
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