These days people will try to Hasselback just about anything, but we still think potatoes are the best bet (sweets, yams, and russets are all good choices) . Don’t be intimidated by the fancy knife work. It might look hard but we’ve got a secret tip: set the yam (or other potato, as the case may be) between two wooden chopsticks before you start slicing. The sticks will stop the knife from cutting all the way through. And if you don’t have chopsticks, that’s OK. We made a batch in the test kitchen using a couple of number 2 pencils.
8 (6-oz.) yams
½ cup (4 oz.) unsalted butter
1 tablespoon chopped fresh sage
1 teaspoon flaky sea salt
½ teaspoon paprika
¼ teaspoon black pepper
How to Make It
Preheat oven to 375°F. Cut the yams crosswise into ¼-inch slices, leaving about ⅛ inch intact at the bottom. Place the yams on an aluminum foil–lined baking dish; cover tightly with foil. Bake until slightly tender, about 25 minutes.
Meanwhile, melt the butter with the sage in a large skillet over medium and cook, stirring often, until golden, 5 minutes.
Remove foil. Brush the butter mixture on the yams so it seeps in between the slices. Return to oven and bake, uncovered, until tender, 55 minutes to 1 hour. Sprinkle the yams with the salt, paprika, and pepper.
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