Name: Red Hasselback Potatoes
Yield: 8 servings
Ingredients: Cooking spray; 2 1/2 pounds medium red-skin potatoes (about 8), scrubbed; 6 garlic cloves, chopped; 1/4 cup olive oil; 2 teaspoons kosher salt; Freshly ground black pepper

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Red Hasselback PotatoesAndrew Purcell

Kosher Status: Pareve

I created these spuds. Okay, that's an overstatement. God created the potatoes and Hasselback potato recipes probably go back to ancient Bolivia or something. I call them accordion potatoes because they remind me of that instrument that, by the way, is only played today at Bar/Bat Mitzvahs. They really should serve these potatoes at Bar Mitzvahs, too. It's such an elegant way to present a common potato. I make 'em with sliced garlic stuffed into each and every crevice, and then I top them with more garlic for the Transylvanians in the house (that's me). Those Yankees just get a little garlic sprinkle.

Cooks' Note

DRESS IT DOWN

Roasted Red Potatoes

Cut the potatoes in quarters and toss them with garlic, olive oil, salt, and pepper. Spread the potatoes in a single layer on a baking sheet, and roast at 375°F until tender and browned, about 45 minutes.

PAIR IT Flam Rosé

With red potatoes, a little acidity would be just right. Go for this crisp rose from Israel.

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