Make It Mini: Hasselback Waffle Potatoes in a Nutmeg Mini Cocotte
Channel: Le Creuset
Date: 2022-09-24

Welcome to part 5 of Make It Mini with Bon Abbetit! This series reimagines trending recipes using Le Creuset Mini Cocottes. Next up: A take on Hasselback Waffle Potatoes, cooked and served in a Nutmeg Mini Cocotte. This is the ultimate personal breakfast potato, and it’s topped with a parmesan sunny side egg. 🍳 Like and follow for more!

Shop Nutmeg: https://bit.ly/3AR6Kcn

Ingredients (1 serving):
1 russet potato
½ a stick of butter
3 tbsp parsley, chopped
¼ cup parmesan cheese
Red pepper flakes
Salt / pepper
1 egg

For the garlic confit:
1 head of garlic
Extra-virgin olive oil
2 sprigs of rosemary
Red pepper flakes

Instructions:
1: Preheat oven to 250F and make the garlic confit by peeling garlic cloves and adding to your mini cocotte. Add enough olive oil to cover the cloves and season with red pepper flakes. Bake for 2 hours. This can also be done ahead of time and stored immediately in the fridge for up to one week.
2: Peel potato and cut a piece that is about the size of your cocotte. Arrange your potato between two chopsticks and make slices down the potato. Turn the potato 90 degrees and repeat (see video for details on this part). You should have a checkered pattern.
3: Make your garlic butter by combining melted butter, as much of the garlic confit as you want, parmesan, chopped parsley, red pepper flakes, salt and pepper.
4: Add a little of the butter sauce to the bottom of your cocotte and place potato inside. Add sauce to potato, making sure to get it inside the slices*
5: Add lid and bake for 20 min. Remove and add more sauce to potato. Return to over this time with the lid removed and bake for another 20 min. Remove and add sauce one more time and bake for about 5-10 min depending on how crispy you want the potato.
6: Meanwhile, add oil/butter to a pan and cook your egg. Add a little grated parmesan while it’s cooking. Cook to your preference and then remove.
7: Season potato with salt and then top with egg. Enjoy!

*One technique that helps with this is putting toothpicks in between the slices to ensure maximal sauce/crispiness. You don’t need to do this, but it definitely helps for crisp.