Not potato weekend, but potatoes on a weekend. This time, I tried The Kitchn's recipe for Hasselback potatoes. The photo reminded me of the potato roast that my sister-in-law introduced me to, but without the need to peel potatoes or to cook 4 pounds of them.
Set your oven to 425. Wash your potatoes. I made two, one for me and one for the husband. No need to peel.
Brush the potatoes with olive oil (or a combination of olive oil and butter, according to the recipe, but I just used olive oil). Then bake for 30 minutes.
The recipe suggests that other things could be stuffed in, such as cheese or bacon. Bake for 10 more minutes.
I think these potatoes would be good with thin slices of shallots or garlic added between the cut slices of potatoes. Either would need to be added at the start of cooking, to allow for sufficient baking time.
I really enjoyed this cooking method and will make potatoes this way again. It just has to be done on a night where you have an hour and fifteen minutes before you want to eat dinner....