Hasselback Potatoes

This dish originated in Stockholm, Sweden and is named for the restaurant Hasselbacken where it was first served.

4 potatoes about 6 to 8 ounces each I like russets for this recipe but you can use other potatoes as well

3 tablespoons butter, melted

1/8 cup fresh finely grated parmesan cheese or romano cheese

¼ cup dry bread crumbs (you can used seasoned or plain)

½ teaspoon paprika

1 teaspoon minced fresh parsley

salt and pepper to taste

Sunflower oil or vegetable oil of your choice

Other tools that are helpful but not necessary: wooden chopsticks or spoons

Preheat oven to 450° degrees F. Oil a large shallow glass baking dish with the sunflower oil.  Rinse and scrub the potatoes thoroughly before using.

Cut a narrow 1/4-inch slice from the bottom of each potato – discard the slice.  This will help keep the potato from rolling around.  Place two long handled wooden chopsticks on each side of the potato lengthwise.  You can also use a spoon.  Using a sharp knife slice each potato crosswise, making 1/4-inch thick slices cutting down vertically until you hit the chopsticks or spoon.     The slices should stay connected at the bottom, and the chopsticks/spoon helps keep the depth even   As you finish cutting each potato, drop them into cold water to prevent discoloring. GENTLY flex the potato fans open while rinsing under cold running water.  This helps to remove excess starch that may keep potatoes from fanning out.  Place the grated cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended.  Place potatoes in the oiled baking dish.  Brush the potatoes with 2 tablespoons melted butter being sure to get butter down into the cracks of each one.   Season each potato with salt and pepper to taste.  Pat the prepared cheese/bread crumb mixture on top of each potato getting some down in between the cracks.  Cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft.  Garnish with the fresh parsley if you like!  I personally do like!!

NOTES:  Most recipes tell you to peel the potatoes I don’t I like the crispy skin on them!

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Appetizer, cheese, Cooked Vegatables, Main Dishes, Potato. Bookmark the permalink.

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