Monday, September 22, 2008

Hasselback Potatoes


I have been wanting to make these for quite some time, they originated in Sweden and make a nice change from baked potatoes. I looked at a few recipes and decided to make my own version. They were delicious!

2-4 russet potatoes, scrubbed well
1/2 cube butter
1 garlic clove cut into very thin slices
1 garlic clove minced well
salt and fresh cracked pepper
4 tbl Romano or Parmesan Cheese

The hardest part of this is cutting the potatoes, I read somewhere if you place them on a wooden spoon it works well and it does! Essentially you want to cut slits in the potato from one end to the other but not all the way thru the potato, just about 3/4 the way thru.

Place as many of the garlic slices as you wish into the slits you made in the potato.

Place on a baking sheet

Melt the butter and add the minced garlic, then brush the tops of the potatoes with that mixture, add salt and pepper to taste

Bake at 400 for 50 t0 60 minutes until done, remove, brush with remaining garlic butter and add the cheese. Return to oven for approximately another 10 minutes

(I served with a horseradish and chive sour cream)

17 comments:

Raquel said...

Yummy and oh-so-cute! I really like this recipe! Much love, Raquel XO

Pam said...

That is my kind of potato... beautiful.

Paula said...

This looks like something you'd get at a fine restaurant! I bet the garlic smelled superb as these baked! Love your serving it with horseradish and chive sr. cream! YUM!

MaryBeth said...

Yummo, I mean come on.. Potato and garlic.Does it get any better than that?

Jan said...

I haven't heard of these before, but they look and sound stupendous. If we hadn't had baked spuds last night I'd be trying these tonight.

NuKiwi said...

I saw these the other day somewhere - weird! Looks fantastic...nice & browned...MMMMmmm. You go girl!

Maggie said...

This looks fantastic and sounds delicious! I bet they would be great with duck fat.

Mrs. Mordecai said...

My husband would love these! Thanks for sharing.

Cathy - wheresmydamnanswer said...

I have made these a few times and they are always a big hit - The presentation is wonderful and they never last long on the plate!!

Clare said...

Yummy - I love these!

To cut them, I put a chopstick on either side of the potato - stops the knife from going too deep.

Nina said...

This sounds soo good i have to try it.now.

Heather said...

oh my gosh. these are beautiful! and they sound delicious!!

Heather said...

ok random question. do you make slits on each side leaving a solid part in the middle, or just start at the top and slice down almost to the bottom, leaving no solid part in the middle?

Brilynn said...

These look awesome! Definitely an excellent switch up on your ordinary baked potato.

Karen said...

What beautiful potatoes! I'm going to try that.

My mom used to cut a potato lengthwise, then score each half, put butter on it and a little paprika and bake it. It's a very pretty presentation too, and I almost forgot about it until I saw this!

Anonymous said...

Also known as "furrowed" potatoes
Use yukon "B"s and blanch them just slightly and run a bamboo skewer through the bottom.
after that follow the rest of the recipe.
The blanching helps keep the potato very moist, size and par cooking cut down on finishing time.

Jinxy said...

Yummmmm I will be making these next week.
Thanks