Chef Tracy Chang, of Boston’s Pagu, came to the idea of hasselbacking while brainstorming ways to re-envision Spanish patatas bravas. The resulting dish, made with twice-fried baby potatoes, is one of her restaurant’s best-selling appetizers.
- Slice across each potato in 1-milimeter partitions. Do not slice all the way through; the potato should remain intact.
- Heat vegetable oil to 350°F. Add the potatoes and blanch for 1 minute, until tender but not colored. Remove from oil and let cool.
- Just before serving, add the potatoes back to the 350°F oil and cook for another 1-2 minutes, until golden and crispy.
- Remove from oil and season gently with fine sea salt.
- Garnish each potato with a dollop of hot sauce, aioli, microgreens, and togarashi. Serve immediately.
Jamie Feldmar is a New York-based writer, editor and author whose work has appeared in the New York Times, Saveur, Lucky Peach and more. She is the co-author, with chef Naomi Pomeroy, of the James Beard Award-winning cookbook Taste & Technique.