Hasselback PotatoesMonday, July 26, 2010
For all the history buffs out there, these potatoes were first introduced in the 1700s by a restaurant located in Stockholm named Hasselbacken. To this day, they are still prepared very similar to the original recipe; however, many like to play around with seasonings and garnishes. No matter what your preferences may be, these potatoes should turn out crisp on the outside and tender on the inside.
The next time baked potatoes are on your menu, you should definitely go the extra mile and prepare them accordion-style. The presentation can't be beat and the texture makes them absolutely delicious.
Ingredients (the quantity depends on the number of potatoes you decide to prepare):
- Oval-shaped medium size potatoes (scrub them clean since the skin will be kept on)
- Olive oil
- 2-3 garlic cloves, chopped
- Salt and pepper
- Garnish, any one of the following items: dried basil, cooked bacon, rosemary, paprika, pesto sauce, herbed sour cream, cheeses, parsley, herbed bread crumbs, etc.
- Preheat oven to 425 degrees; prepare a baking sheet by placing aluminum foil over it.
- Take one potato and, starting at one end, make slits/cuts cut in the potato almost all the way through. If the potatoes tend to roll around, slice a thin layer off the base (prior to cutting the slits) to give the potatoes a flat bottom.
- Repeat with remaining potatoes.
- Brush olive oil and butter over the potatoes. Over each potato, sprinkle with garlic, salt and pepper.
- Arrange the potatoes on the baking sheet and place in the oven for 40-50 minutes or until the potatoes turn crispy and the inside is soft. Baste the potatoes with olive oil halfway through the bake time to make them extra crispy.