Hasselback Potato Skillet with Mustard Garlic Butter + Chives
Mashed potatoes are a classic in my household, but sometimes I like to switch it up, and this is an easy, impressive way to do just that.
Prep Time10 minutesmins
Cook Time1 hourhr
Course: Dinner
Cuisine: American
Keyword: potatoes, sides, St. Patricks Day
Servings: 6people
Equipment
cast iron skillet
Ingredients
6Yukon Gold potatoes
6tbspunsalted butter, melted
2tspDijon mustard
4garlic cloves, minced
4tbspchives, finely minced
Kosher salt, to taste
Freshly cracked black pepper, to taste
Instructions
Preheat oven to 425 degrees F.
Slice one thin layer, lengthwise, off the bottom of each potato to allow them to lay flat.
Place a potato cut side down and use a sharp knife to make slices that are about 1/8 inch apart, slicing into the potato but not through it. The slices should stay connected at the bottom.
Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato.
In a small mixing bowl, combine the melted butter, mustard, 3 Tbsp of the chives, and garlic. Set aside.
Using a pastry brush, brush the bottom of a large oven-safe skillet with the mustard butter.
Place the potatoes in the skillet and brush the outside and inside of each potato with the butter mixture. Be generous.
Sprinkle each potato with salt and pepper to taste.
Bake potatoes for about one hour, until tender on the inside and golden on the outside.
When cooked through, sprinkle with the remaining tablespoon of chives and serve.