Heavenly Hasselback Potatoes
Thank the chefs at Restaurant Hasselbacken in Stockholm, Sweden for the invention of this yummy potato in 1953. Also known as accordion potatoes, the result is the same: a single potato, sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy bliss, while remaining tender on the inside
Despite their fancy appearance, they take no more time and little more effort than your average foil-wrapped baked potato. Place each potato on a pair of chopsticks or wooden spoons to make slicing them fast and easy.
These decadent Hasselback potatoes will become a favorite alternative to ordinary baked potatoes, especially if you want your meal to look extra special for family and friends.
- 4 medium russet potatoes
- 2 tablespoons butter, melted
- 1 tablespoon extra virgin olive oil
- 1 teaspoon roasted granulated garlic
- 8 ounces sharp cheddar cheese, cut into 1-inch squares
- 1/3 cup parmesan cheese, grated
- 1 tablespoon fresh chives, chopped small
- Sea salt to taste
- Fresh ground pepper to taste
- Crumbled crisp bacon (optional)
- Sour cream (optional)
Preheat oven to 450 F. Line a baking sheet with foil for easy cleanup.
Place each potato between 2 chopsticks or wooden spoons. Carefully make slices every 1/8 of an inch, without cutting all the way through the potato.
Transfer potatoes to prepared baking sheet. Mix the butter, oil, and granulated garlic, and brush on top each potato as well as between each of the slices. Season with salt and pepper.
Reduce heat to 400 F. Bake the potatoes for an hour or until tender. Remove from the oven and carefully insert cheddar between the slices of each potato. Sprinkle with parmesan and bake for 5 to 7 minutes, until the cheese has melted.
Garnish with chives. Add sour cream and or bacon if desired.
Eat, drink and be merry!
Love hasselback potatoes. You can also insert a wooden skewer through the potato near the backside and use that as a knife stop. I also saw the hasselback idea used with beef and pork cuts to give lots of edges for crisping. The meat was done on two sides but done so the cuts on one side ran diagonal to the cuts on the other side so you didn’t cut the meat into parts! Hi, Kel!
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