Kate Suletzki, the blogger behind A Cup of Sugar, a Pinch of Salt, is the newly crowned winner of Food52’s Best Potato Recipe 2.0 Contest, run in partnership with the Idaho Potato Commission (IPC). This contest, one of the most successful in Food52’s history, generated more than 250 entries from the kitchen and home destination’s dedicated community of cooking enthusiasts.
Suletzki, who lives in Cambridge, Massachusetts, took the prize with her Hasselback Potato Skillet Bake recipe that calls for baby Idaho Yukon Gold Potatoes. She will receive a $500 gift certificate to the Food52 Shop.
“Partnering with Food52 and its community of passionate foodies has proven to be a perfect way to demonstrate the versatility of Idaho potatoes,” explained Frank Muir, President & CEO, Idaho Potato Commission. “All the entries were impressive and beautifully showcased the Idaho potato.”
In their review of Suletzki’s recipe, the Food52 editorial team gushed: “The lovechild of the potato chip and a baked potato, this hasselback skillet bake is our new favorite way to cook Idaho Yukon Gold Potatoes. Thinly sliced and dressed with garlic, butter, and herbs, the recipe combines a crispy outside with a creamy center.”
Hasselback Potato Skillet Bake
Courtesy of Food52.com community member Kate Suletzki
6 to 8 baby Idaho Yukon Gold potatoes (any long and narrow waxy heirloom will work), based on skillet size
8 tablespoons unsalted butter, melted
4 garlic cloves, minced
4 tablespoons finely minced herbs (I use parsley, rosemary, and thyme.)
4 tablespoons grated Parmesan (optional)
Salt and pepper, to taste
Preheat oven to 425º F. Scrub the potatoes thoroughly and remove all the hard bits from the skin, as the skins will be left on. Slice one thin layer off each potato, along the length, then set aside. This serves as a solid base to rest on while you slice them. Place a potato flat side-down and use a sharp knife to make slices that are about 1/8-inch apart; slice into the potato but not completely through it -- the slices should stay connected at the bottom. (Tip: Place a chopstick on either side of the potato so that you hit the chopstick before slicing all the way through.) Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato. In a small mixing bowl, combine the melted butter, garlic, and minced herbs. Set aside. Using a pastry brush, brush the bottom and sides of a cast iron skillet and each potato with the garlic-herb butter mixture. Brush the potatoes generously, making sure to get in-between each slice. Reserve 1/3 of the garlic-herb butter for basting. Nestle the potatoes into the skillet. Sprinkle with Parmesan cheese (if using) and salt and pepper, to taste. Bake for 1 hour -- basting the potatoes every 15 minutes with the remaining garlic-herb butter -- or until tender on the inside and crisp on the outside.