Saturday, January 28, 2017

Hasselback Potatoes

Hasselback potatoes trace to Stockholm, Sweden, where the restaurant Hasselbacken first served them in the 1940s. Initially, the slices are closed but open as they cook where the edges become crisp and their center softens nicely.

Maris Pipers are the best potato for these, but any medium-sized, starchy  baking potato will also work. Flavorful olive oil is used or good sweet butter.

Hasselback Potatoes

2 medium Maris Piper baking potatoes
2 cloves garlic, sliced, (optional)
Extra virgin unfiltered first-cold pressed olive oil or clarified butter
Sea salt and white pepper
Rosemary, minced

If your potatoes insist on rolling around, shave off a small strip lengthwise so that they can sit on a flat bottom. Using a sharp knife, slice the potato thinly across, width-wise. To make things much easier, lay two pencil (or wooden spoon handles) either side of the potato as a knife-stop. Stuff thin slices of garlic (optionally) between the slices. Drizzle with olive oil or clarified melted butter. Bake for 20~30 minutes at 350 F. Add more butter or oil and sprinkle with rosemary and sea salt and white pepper. Continue to bake another for 20~30 minutes until the potato is cooked through and the edges are crispy.


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