Recipe: Hasselback Potatoes

These potatoes not only look good.... they are good!  Named for a restaurant in Sweden... these are surprisingly easy to make.
There are numerous variations... as mine is a variation of the original too.  The original is peeled.. I don't peel mine.. we like the potato skin and that's where all the nutrients and flavor are.. so I keep the skin on.   I didn't sprinkle mine with bread crumbs in the picture... my taste tester asked me not too... either way they are good.
The best ....  and I do mean the best tip ever is.... drum roll please.... lay two cooking spoons on either side of the potato... and hold them next to the potato with one hand and cut with the other.  The cooking spoon handles will keep you from cutting too far through the potato.
I sprinkled the potato heavily with garlic salt...  I also put garlic salt into the butter... about a teaspoon... it adds flavor... 
Try these easy potatoes... they're great for a dinner with guests.. little work and they look impressive!

Recipe:  Hasselback Potatoes
All you need:
4 baking potatoes
3 tablespoons unsalted butter, melted
Garlic salt *See TIPS
Parmesan cheese
Bread crumbs
All you need to do:
Preheat the oven to 425 degrees F.
Wash and dry the potatoes.   Make slices about 1/8 to 1/4 inch apart across the potato the short way.  DO NOT GO ALL THE WAY DOWN... you want the slices to stay conected.  See TIPS.... use 2 cooking spoons as a guide to keep you from cutting all the way through.
Lay the potatoes on a baking dish.  Drizzle with half the butter and season with garlic salt and pepper.
Bake for 35 minutes.  Remove from the oven and drizzle with the remaining butter... season with garlic salt and pepper.  Sprinkle with grated parmesan cheese and bread crumbs.
Bake for 20 minutes or until the potato browns.


Kat said...

Those look so pretty! I am going to have to try them before Christmas, and then serve them to guest that day. Thanks so much.

Linda said...

Hi Kat,

They are pretty.. and were truly easy to make.. make sure you lay the cooking spoons down on both sides of the potato so you don't cut through to the bottom.

Thanks for stopping by!

Anonymous said...

Making these tonight....GREAT tip using the spoons.Worked perfect!

Linda said...

Glad to help, Laura!

Thanks for stopping by!

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