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Truffled Hasselback Potatoes with Ham Crisps

D'Artagnan chef bio | Yield: 6 | Cook Time: 1 hour 20 minutes
This easy baked potato recipe requires careful slicing, and yields crispy-on-the-outside potatoes with creamy centers. It's a showstopping side dish.
Truffled Hasselback Potatoes with Ham Crisps | D'Artagnan

Ingredients

  • Olive oil, as needed
  • 6 russet potatoes, scrubbed clean
  • Salt & pepper, to taste
  • 6 cloves garlic, sliced paper thin
  • 6 tablespoons Black Truffle Butter, softened
  • 4 fresh thyme sprigs, leaves chopped
  • 6 slices Jambon de Bayonne

Preparation

  1. Preheat oven to 425 degrees F. Lightly oil a baking dish that’s large enough to hold all 6 potatoes without crowding.
  2. Cut the potatoes: Using chopsticks as a knife guide (see note), make several thin slices width-wise without cutting all the way through each potato. Set potatoes in baking dish. Season with salt and pepper.
  3. Evenly distribute garlic slices in between slices of potatoes. Slather each potato with softened truffle butter, stuffing a bit in between some of the slices. Sprinkle with chopped thyme.
  4. Bake the potatoes, uncovered, for 45 to 1 hour or until crisp on the outside yet tender on the inside. If the potatoes look like they’re starting to get too crisped, put a sheet of foil over them in the last 15 minutes of cooking.
  5. While the potatoes are baking, make the ham crisps. Heat a medium skillet over medium high heat. Gently lay each slice of jambon in the pan, without touching. Cook until crispy and browned, turning once. Set aside on paper towel.
  6. Once baked, carefully remove each potato from the pan using a flat-bottomed spatula or tongs. Garnish with ham crisps.

Recipe note: To prevent accidentally cutting all the way through the potatoes, place each potato on a cutting board then lay a chopstick on either side of the potato before slicing.

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