Hasselback Potatoes
By: Sheri Wetherell
Published: December 29, 2008

Hasselback potatoes are a Swedish creation, named after the Stockholm restaurant - Restaurant Hasselbacken - that served them back in the 1700s. They are made from whole potatoes that are peeled and sliced, almost through, creating a lovely fan. The tops are dotted with butter, sprinkled with fine bread crumbs (and sometimes Parmesan), and baked, then broiled for added crispness.
When done properly they are creamy on the inside and beautifully crisp on the outside, making for a lovely presentation.
No more boring potatoes!
Hasselback Potatoes
4 medium baking potatoes, peeled
1/3 cup butter, melted and divided
1/2 teaspoon salt
1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated Parmesan cheese
Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Arrange potatoes, fan side up, in a buttered 10-inch pie dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with salt.
Bake potatoes at 425° for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake 20 more minutes.
Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.
Click here for more on Hasselback potatoes.

Comments:
Andy  McGinnis
December 29, 2008

YUM! Thanks for sharing.
Thumbbook

Delicious! You can never have enough potatoes :)
maris

Potatoes? Butter? Cheese? Aren't those the 3 main food groups? :o)
David in San Antonio

I learned about these potatoes from the Time-Life Cooking of Scandinavia volume in that excellent series published in the late '60s. I had a problem with occasionally cutting all the way through the potato, but finally learned to take a thin slice off the bottom so it would stay steady on the cutting board, then place wooden chop sticks on either side to prevent cutting too deeply. No more problems!
Michele

It's funny that you posted this because I watched Sunny Anderson make them on the food network this past weekend and I also marked it off as a recipe to try in an issue of Cuisine at Home Magazine.  They looks so elegant!  I saw Dave's chop stick suggestion and I'd like to mention the tip that I learned.  You can put the potato on top of a wooden spoon and slice down.  It won't cut all the way to the bottom and is also a little steadier than the chopsticks.  Can't wait to try it!
Lois

I remember that Time Life series.  It was my first introduction to cooking that was not straight out of the New York Times Cookbook or -- uh oh -- the Settlement Cookbook.  The Time Life series was beautiful, with gorgeous illustrations and recipes that were sure-fire.  One of the books was Carribean (I think) and it had a recipe for Jamaican fried chicken with lime that I have been searching for for years.  Is it available anywhere?
Hillary

Yummy - I first saw these potatoes on Orangette's blog. Great recipe.
Madriel

These are just lovely. I really enjoy how the slicing adds the crisp texture throughout the potato. Ended up baking them for an extra twenty minutes but I believe my oven is more to blame than anything else. Thank you for the post, I look forward to more.
gaga

Oooh, that looks amazing!  I definitely need to give these a try!
Mexican Recipes

Huummm its looks yummy i should try this one  thanks for sharing the recipe.