Servings: 6

Prep Time: 10 minutes

Cook Time: 75 minutes

Ingredients:

For the Hasselback Potatoes:

• 6 mediums yukon gold potatoes
• Extra-virgin olive oil 
• Salt and freshly cracked black pepper
• Fresh sage leaves
• Melted butter

Instructions:

1. Slice the potatoes: 

• Preheat the oven to 425°F and line a baking sheet with parchment paper. Place one of the potatoes on a cutting board and lay chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the chopsticks so that you don’t cut through the potato all the way. Repeat with the remaining potatoes. Move the potatoes to the baking sheet and drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Insert a sage leaf into the potatoes in between every other slice. Drizzle with a little more olive oil

2. Roast the Potatoes:

• Roast the potatoes for 50 minutes. Remove the potatoes from the oven and brush with the melted butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper. Potatoes can be cooked before, and reheated in the 350ºF oven for 20 minutes while the veal roast is resting.