I don’t mind serving the same meats or mains over and over again, but when it comes to the side dishes, I like to change it up a bit. Here are two of my most recent favorite side dishes. Both are simple and impressive—with five ingredients or fewer.

These Hasselback-style potatoes are a Swedish version of a roasted potato. It takes its name from the Hasselbacken Hotel Restaurant in Stockholm, Sweden. The name makes me think of David Hasselhoff—from Baywatch—I can’t help it! It’s silly, I know.

Baywatch Potatoes

Serves 6

3 tablespoons butter, melted

3 tablespoons olive oil

6 large Yukon Gold potatoes, sliced Hasselback style as directed below

Kosher salt

Toppings: sour cream and chives

Preheat oven to 425 degrees.

Melt butter in a small microwaveable bowl; stir in olive oil. Set aside.

Place potatoes, one by one, in the bowl of a serving spoon, slicing in 1/8^th of an inch increments, stopping when knife hits the spoon. (The spoon prevents the knife blade from going completely through the potato—leaving it intact at the base.)

Brush a 2-quart baking dish with the melted butter mixture. Place sliced potatoes in the baking dish. With a basting brush, brush the potatoes with the butter mixture; sprinkle generously with kosher salt. Bake for 30 minutes; remove from oven, and baste with remaining butter mixture. Return to the oven for an additional 35 to 40 minutes or until brown and crispy. The baking time may vary slightly, depending on the size of your potatoes.

Leslie Byars Register

Yields 6 Servings

Baywatch Potatoes (Hasselback Style)

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 3 tablespoons butter, melted
• 3 tablespoons olive oil
• 6 large Yukon Gold potatoes, sliced Hasselback style as directed below
• Kosher salt
• Toppings: sour cream and chives

Instructions

1. Preheat oven to 425 degrees.
2. Melt butter in a small microwaveable bowl; stir in olive oil. Set aside.
3. Place potatoes, one by one, in the bowl of a serving spoon, slicing in 1/8th of an inch increments, stopping when knife hits the spoon. (The spoon prevents the knife blade from going completely through the potato—leaving it intact at the base.)
4. Brush a 2-quart baking dish with the melted butter mixture.
5. Place sliced potatoes in the baking dish.
6. With a basting brush, brush the potatoes with the butter mixture; sprinkle generously with kosher salt.
7. Bake for 30 minutes; remove from oven, and baste with remaining butter mixture.
8. Return to the oven for an additional 35 to 40 minutes or until brown and crispy.

7.8.1.2

33

https://dearpartydiary.com/simply-irresistible-sides/

Both of these beautiful and tasty sides are even more attractive because they don’t break the piggy bank.

I like to think of the overall look of the recipes on the dinner plate. The Blistered Tomatoes are a nice, colorful addition to a plate of mostly brown food.

Blistered Tomatoes

Serves 3 to 4

2 tablespoons olive oil

2 cups (1 pint) of cherry tomatoes

2 tablespoons chopped, fresh basil

Balsamic glaze, to drizzle

Salt and red pepper flakes to taste

In a heavy skillet (I use my cast iron), heat olive oil to medium-high. Add tomatoes to hot oil, and jiggle often. After about 5 minutes the tomatoes will begin to shrivel.

Continue to cook 5 more minutes or until some of the tomatoes begin to pop open.

Learn from Leslie: If you have any leftovers, the tomatoes are a treat to serve over pasta.