Hasselback potatoes…do it…

This is the better (Swedish) alternative to baked potatoes.  Plus it makes for a dramatic presentation and your guests will think you are super fancy, when really they are  as easy to make as a boiled egg. However, some may argue that boiling an egg is a  true talent in itself.  Hasselback potatoes originated in Stockholm, Sweden in the Hasselbacken Hotel restaurant.

Hasselback potatoes…

Any potatoes you like (leave the skin on for extra crunch)

Equal parts butter and olive oil


Parmesan cheese

Kosher salt and pepper

Traditionally they are also served with breadcrumbs on top.

Preheat oven to 425 degrees. Make slices across the potatoes the short way, about ¼ inch thick (or thinner if you have the knife skills).  Careful not to cut all the way through the potato.  Thinly slice garlic clove and place inside sliced potato.  Melt butter and whisk with olive oil. Roll the potatoes in the mixture. Season with salt and pepper. Place in oven on a baking sheet, and bake approx 40-45 minutes, or until tender.  With 10 minutes left of baking time, top (and stuff) with Parmesan cheese.

You can spice up the butter any way you like, it is delicious with rosemary. Potatoes can be served with a dollop of crème fraiche or any other accoutrement, the possibilities are endless.

Eat together, toast to each other, and enjoy!


3 responses to “FoodNote…

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