A close relative to the Hasselback potato – the roasted accordion potatoes – or maybe a relative to the scalloped potatoes, minus the sauce. Whichever one you pick, this dish is easy to make and results in a side dish with a crispy crack to it.
There is only a risky part about this dish and that is to keep in truly vegan/vegetarian. Slicing the potatoes thin is not without risking your skin, at least it is for me. I don’t have a mandoline slicer, I cut the potatoes with a grater that has a slot for slices and then you risk slicing you finger, thumb or the thenar of your hand, the area where the thumb meets the palm (what I always call the human drumstick). Luckily, this time I came out of the battle unscathed. Of course you can also use a sharp knife.
I used russet potatoes for this dish and left the skin on. It is a rather thick skin, so slice the potatoes thin and you will get crackling crispy skin after roasting; thicker slices may become a chewing nightmare.
Furthermore I used rosemary and coarse kosher salt; rosemary is a powerful herb and you only need a little bit to get the roasty flavor; the added coarse salt gives it an additional crack. Rosemary and roasted potatoes; that’s aromas from the Provence isn’t it.
Stack the potatoes tight, and place here and there a slice of shallot. These shallot slices will add just a little extra dimension to the dish. Last recommendation; grease the dish well, the potatoes tend to stick during baking and then is will not be easy to get them out of the dish. I served the potatoes with a mixed green salad with cranberries, avocado, mozzarella, and tomatoes.