Cheese and potatoes = maybe even a better match than PB & J. These ones are herbed and everything your soul is craving.
Italian Herb, Garlic, & Fontina Cheese Hasselback Potatoes
Prep Time
Cook Time
Total
Servings
Ingredients
- 3 - 4 large Idaho or Russet Potatoes, cleaned and peeled
- 1 Tbsp. unsalted butter
- 1 Tbsp olive oil
- 1 tsp. dried Italian herbs or herbs de provence
- 1 large garlic clove, finely diced
- ½ tsp. salt
- 2 Tbsp. freshly grated fontina cheese or shredded fontina cheese (if you can find it)
- ½ cup chicken stock, unsalted
- To garnish: 2 scallions, white and light green area only, diced
Let's go
- Preheat the oven to 425° F.
- Wash and peel potatoes. In a small microwave-safe mixing bowl, melt the butter in the microwave for 45 seconds. Once melted, in the same bowl, add in the olive oil, dried herbs, garlic, and salt.
- Place the potatoes in a deep oven proof baking dish, like a pyrex. Using a basting brush, brush the herb mix on top of each of the potatoes.
- Add ¼ cup of chicken stock into the pan. Put in oven.
- After 10-15 minutes, check the potatoes. Baste, using a large spoon, the liquid from the bottom of the pan over the potatoes to give them some moisture and some flavor from the cooking juices below.
- Cook for another 15 minutes and then baste again. Pour another ¼ cup of the chicken stock into the pan if it’s dried out. At this point, the potatoes should begin to brown and crisp at the top.
- Cover with foil and cook another 15 minutes. After 5-10 minutes, check, baste and place in oven, covered, again.
- Season with salt and pepper.
- Baste again, season with sprinkle of salt and some pepper, cover with the grated cheese, and place in oven for 3 minutes to allow to melt.
- Take out and allow to sit for 5 minutes, take out of the pan, put onto serving platter and garnish with more cheese (if you’d like) and scallions.