Meat and Potatoes: Pan-seared Ribeye with Hasselback Potatoes

These candy cane striped gems are Hasselback potatoes. Named for the Hasselbacken restaurant in Stockholm, they're simply roasted potatoes with a fancy cut. Just a few thin slices and the potatoes will fan out like little accordions in the oven.

In addition to looking pretty, the cuts leave pockets for butter and seasoning. They also allow the potatoes to cook faster. Baking potatoes might crisp up better, but I went with red-skinned ones for their autumnal hue.

Recipe after the jump!

Hasselback Potatoes

Medium sized potatoes
Olive oil
Salt and pepper

Place the potato on the cutting board and slice at 3-4mm intervals without cutting all the way through. Use a chopstick placed on each side of the potato as a guide or, if the potato is small enough, place it in a wooden spoon before slicing. 
Drop the potatoes in a bowl of cold water, gently fanning out the slices so the starch washes out (so that the slices don't stick together). Dry the potatoes. Melt equal parts of butter and olive oil and toss with the potatoes. Try to get some oil in between the slices. You can put small pieces of butter in between a few of the slices as well. Season with salt and pepper to taste. 
Roast in a 425F oven for around 40 minutes or until potatoes are tender.

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