Hasselback potatoes, if you haven’t made them before, provide a new and delicious outlook on the common potato. The little ruffled fans of the thinly sliced potato capture the butter, olive and truffle salt splendidly. Leaving the barest wisp of potato attached at the bottom of the slices, holds everything together in a nice tidy package.
I like to serve them with a mountain of crème fraîche or sour cream. You can also sprinkle them with cheese during the last 15 minutes of baking to reach potato-cheese nirvana. These Hasselback renditions make the perfect match for a classically styled pinot noir such as RSV’s Vandal Vineyard Pinot Noir.
For those of you who are bold and decadent, add a large dollop of caviar on top of the crème fraîche. There are some quality American Paddlefish caviars that have just the right amount of earth and salt that match nicely with Pinot Noir. Add a little chopped chives to send it all home.
Go for the classic or create a new classic. Either way you won’t be disappointed.
Until the Next Wine….
EAT: Hasselback New Potatoes with Truffle Salt and Crème Fraîche