Also, the boyfriend and I had a lovely dinner. After the usual 15 minutes of browsing the meat department, he selected skirt steak. It was truly lovely. I made Hasselback Potatoes (adapted from here), which are basically baked potatoes tarted up in their fanciest going out clothes.
2 potatoes (I used Yukon Gold), try to get ones that are more cylindrical than flat
4 cloves garlic, minced
4 Tbsp. olive oil
2 Tbsp. parmesan cheese
pinch of cayenne
salt
- Preheat oven to 425 F.
- Slice potatoes about 1/8 inch think, stopping 1/4 inch from the bottom. This is crucial. You cannot slice (a) all the way through (b) so far down that it falls apart on its own. I am notoriously bad at precision moves like this. To save me from myself, I made the 1/8 inch cuts fairly shallow, then went back and carefully made them deeper after I had made all the initial cuts.
- Mix garlic, oil, parmesan cheese, and cayenne.
- Carefully separate the layers of the potato just enough that you can pour some of the seasoning/oil mixture in with a spoon. Evenly distribute the mixture between the layers, while also reserving some to rub over the top and outsides of the potato. Do that.
- Sprinkle tops of potatoes with salt, and more parmesan cheese if you like that sort of thing.
- Bake 40-45 minutes on a baking sheet. Insides should be cooked/soft, skin should be crispy. The layers of the potato will have fanned out somewhat.
- Move potatoes with care. If they fall apart, you lose the impressive look, which is pretty much the exclusive purpose of all this effort.
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| This is what the slices look like when you do it right. |
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| This is what the slices look like when you're a horrible failure. This potato will now have to be put down. |
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| Potatoes, stuffed with love. |
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| The finished product, served with skirt steak. |
Naturally, we followed up with Chocolate Cherry Brownie Cookies.
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