Crispy Hasselback Potatoes

Ingredients

• ¼ cup extra virgin olive oil
• 125g pancetta or prosciutto, cut into strips
• 4 green shallots, peeled and sliced
• 6 sprigs of thyme
• 1C vegetable stock
• 10 roasting potatoes
• 50g melted butter
• Salt and pepper to taste

Method

1. Preheat oven to 180°C. On the stovetop, preheat your AUS-ION™ pan (26cm is ideal) over medium heat and add oil.
2. Add pancetta/prosciutto, shallots and thyme. Cook, stirring occasionally, for about 5 minutes until golden.
3. Add stock and bring to the boil. Transfer the contents of the pan to a heatproof mixing jug and set aside.
4. Using a sharp knife or mandolin, slice potatoes crosswise very thinly, retaining the shape of the whole potato.
5. Arrange in a single layer inside the pan, so that the potatoes fit in snugly.
6. Pour over the pancetta/stock mixture, allowing the liquid to drizzle into the potato slices. Season with salt and pepper (keeping in mind that prosciutto is already salty).
7. Cover the pan with a lid or foil, and place in the oven for about 45 minutes.
8. Uncover and pour over melted butter. Bake for a further 30 minutes until cooked through and golden.