Friday, October 7, 2011
I had seen Hasselback potatoes for some time on other food blogs and finally got around to trying them this week for dinner. So glad I did....they turned out great!
Theses came out crispy on the outside and tender on the inside, plus they are super simple to make. Just cut the potatoes into the "accordian" shape and season with the usual characters (salt, pepper, garlic, olive oil and butter).
The name apparent comes from the Stockholm restaurant that first featured these. Now I have two things to thank Sweden for...Ikea and pretty, tasty baked potatoes :)
What a good way to dress up a simple steak and baked potato dinner, right?
5-6 medium baking potatoes
4 garlic cloves, pressed through a garlic pressed or finely minced
2 tablespoons olive oil
2 tablespoons butter
Freshly ground black pepper
Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.
Arrange the potatoes on a baking sheet and sprinkle the garlic in between the slits. Scatter some butter on top of each potato (it doest’t have to be exact – I just pinched off pieces of butter and put them on top of the potato and in random slices). Then drizzle the olive oil and sprinkle some salt and freshly ground black pepper over the potatoes.
Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.
Source: Mel's Kitchen Cafe