Rotisserie Pork

Thick Slices of Pork from the Rotisserie

Grilled Asparagus

Hasselback Potatoes

Tom and Scott joined us for dinner. I smoked a Pork Shoulder in our rotisserie. The meat of course was from McCall’s Meat and Fish. This is one of our favorite pork preparations. You can get the recipe from our blog of: Oct. 6, 2012. Click the date to get the recipe.

With the pork we made for the first time Hasselback Potatoes. The potatoes are named after the hotel in Sweden where the recipe was perfected in the 1950’s. When you google the recipe you get many variations of how to make these delicious potatoes. They all feature slicing the potato before cooking in the oven partially thru then drenching repeatedly in butter. The potatoes get crispy almost like a French Fry. They taste good and are easy to make.

I grilled Asparagus to go with the dinner.

For dessert we had Ice Cream and Chocolate Cookies from McCall’s.

Hasselback Potatoes

A simple but creative way to serve potatoes. Thinly sliced potatoes baked in the oven. With a crispy exterior and a soft center, these potatoes are a cross between French fries and potato chips.

Ingredients

6 large Yukon Gold - washed, scrubbed, and

dried

4 tablespoons melted butter or olive oil

Kosher salt and fresh ground pepper

Grated Parmesan Cheese

1 teaspoon fresh thyme

Optional garnish: Fresh thyme

Preheat the oven to 425°F.

·      Cut deep 1/8-inch to 14-inch slits into the potatoes being carefully to not cut all the way through so the bottom of the potatoes stay intact.

·      Brush the potatoes with butter and season with salt and pepper.

·      Arrange the potatoes in a single layer on a prepared baking sheet that is either sprayed with non-stick spray or lined with parchment paper.

·      Bake the 30 minutes, and bring the potatoes out of the oven (momentarily). The layers will look partially separated. Carefully use a butter knife to help separate any layers still stuck together.

·      Mix the remaining butter, parmesan cheese, and thyme together and generously brush the potatoes again with this butter mixture including the bottoms. Any remaining butter should be equally drizzled over the potatoes so the butter drips into the cut slices.

·      Lightly season the potatoes again with salt and pepper.

·      Bake the potatoes for 25-30 minutes until the center layers are tender

·      Allow the potatoes to slightly cool off for 5 minutes before serving.

·      Garnish the potatoes with fresh thyme if desired.