HASSELBACK FONDANT POTATOES

By jenlin

Ingredients

• 2.2 POUNDS NEW POTATOES - SKINS ON
• 7 T UNSALTED BUTTER
• SALT & PEPPER
• 7 OUNCES HEAVY CREAM
• 5 OUNCES CHICKEN STOCK
• 3 ANCHOVIES, FINELY CHOPPED
• 2 t FINELY GRATED LEMON ZEST
• 1 t CHOPPED ROSEMARY
• 1 OUNCE GRATED PARMESAN
• 10 SPRIGS OF THYME

Preparation

Step 1

Use a small serrated knife to cut widthways incisions across each potato about 0.5cm apart and going three-quarters of the way through the potato, so it stays in one piece.

Put the butter in a large, ovenproof saute pan and place on a medium-high heat. Once it starts to foam, add the potatoes cut side up and half a teaspoon of salt. Fry gently for 15 minutes, basting throughout, until the potatoes are nearly cooked and golden-brown all over. You want the incisions in the potatoes to open up, so use a small knife to help prise them apart. Remove the potatoes and wipe clean the pan.

Heat the oven to 390F. Return the potatoes to the pan cut side up, and add the cream, stock, garlic, anchovies, lemon zest, rosemary, an eighth of a teaspoon of salt and a good grind of black pepper. Bring to a boil and cook for five minutes, basting the potatoes as they cook. Take the pan off the heat. sprinkle over the parmesan and thyme, then roast for 10-15 minutes, until the potatoes are cooked through, golden-brown all over and the cream is bubbling. Serve at once.